Spicy Crab Tart
Extra red chilli ensures this spicy tart packs a punch.
- 225g shortcrust pastry
- 2 tbsp oil
- 6 spring onions, trimmed and finely chopped
- 1 clove garlic, peeled and crushed
- 1 red chilli, seeded and chopped
- 225g fresh or frozen white crab meat
- Salt and freshly ground black pepper
- 6 drops Tabasco® Red Pepper Sauce
- 3 eggs
- 300ml double cream
- Green salad to serve
Roll out pastry to line a 20cm/8in loose-bottomed flan tin. Bake blind with greaseproof paper and baking beans at 180°C for 10 minutes. Remove beans and paper and return to oven for another 5 minutes. Remove from oven.
For the filling, heat oil in a pan and gently fry onions over low heat until softened, but not brown. Add garlic and chilli and cook 2 minutes more. Place crab meat in a bowl and add onion mix. Stir gently. Season with salt, freshly ground black pepper and Tabasco® Red Pepper Sauce. Scatter filling over the base of the pastry case.
Beat eggs with cream and season. Pour over the filling. Return to oven and cook for 30 minutes - or until set and just firm to the touch. Serve with green salad.Recipe courtesy of Tabasco®