Crab, Saffron and Parmesan Tart |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Melt in the mouth starter. From BBC good food Ingredients:
1 pre-baked pastry shells |
1 large pinch saffron thread |
1 tablespoon hot milk |
3 medium eggs |
300 ml double cream |
50 g parmesan cheese, finely grated |
1 pinch cayenne pepper |
350 g fresh white crabmeat |
watercress, to serve |
Directions:
1. heat the oven to 190°C.
2. Put the saffron in the hot milk and soak 15 minutes.
3. Beat the eggs, cream, half the parmesan and the saffron milk together in a bowl. season to taste with salt and pepper.
4. Spread the crabmeat over the pastry shell, pour oer the filling and sprinkle with the remaining cheese.
5. Bake for 30-35 minutes until LIGHTLY set and golden.Leave to cool slightly before serving.
6. Serve garnished with some watercress.
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