Ingredients

  • Shortcrust pastry
  • 20g butter
  • 4 thinly sliced spring onions
  • ½ a de-seeded and finely chopped chilli
  • 12 medium prawns
  • 140g chopped crab
  • ½ cup (125ml) NESTLÉ CREAM
  • 3 egg yolks
  • 2 tbsp (30ml) chopped coriander
  • Zest of 1 lime

Method

  • Preheat oven to 180°C. Lightly grease a 6-hole muffin tray.
  • Cut 6 x 12cm circles from rolled shortcrust pastry (store-bought or use Chef Lesley easy home-made recipe) and use to line the wells, pressing gently into the base and sides.
  • Prick bases with a fork.
  • Chill for 10 minutes. Line pastry cases with baking paper and fill with baking beans or uncooked rice.
  • Bake for 10 minutes, remove paper and beans and bake for a further 5 minutes until light golden and crisp.
  • Meanwhile, melt 20g butter in a non-stick frying pan over medium-low heat, gently cook 4 thinly sliced spring onions and ½ a deseeded and finely chopped chilli, for 2-3 minutes.
  • Add 12 medium cleaned, peeled and chopped prawns and cook for 2 minutes, until pink. Remove from the heat and stir in 140g chopped crab sticks, and season with salt and black pepper.
  • Mix together ½ cup (125ml) NESTLÉ CREAM, 3 egg yolks, 2 tbsp (30ml) chopped coriander and the grated zest of 1 lime in a jug.
  • Remove the paper and beans from the pastry cases.
  • Spoon in the crab mixture, then pour in the cream mixture.
  • Bake for a 15 minutes until set, but still with a slight wobble. Stand for 10 minutes before serving.
  • For the garnish, use a peeler to remove the skin from a cucumber and finely slice a spring onion.
  • Place in a bowl of iced water to keep the the garnish green and vibrant, then place on the tarts just before serving.
  • Easy Shortcrust Pastry - Enough for a tart/pie to serve 6-8:
  • Place 12/3 cup (410ml) flour and 125g chilled and chopped unsalted butter in afood processor and process until mixture resembles fine breadcrumbs (or useyour fingertips).
  • Add 1 egg yolk and 2 tbsp (30ml) chilled water and process until mixture comes together in a smooth ball.
  • Shape into a disc, then enclose in plastic wrap and chill for 30 minutes before using.
  • Lightly flour a work surface.
  • Roll out the pastry to 3-5 mm thick in the required shape, then use to line the tart pan.

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