These wonderful tartlets came about when a colleague was asking me for a recipe for a crab tartlet. I didn’t know a nice one so she used a recipe by Mary Berry that she raved about afterwards. So of course I had to try it. But for some reason I wasn’t in the mood for full on Thai flavours in the filling like the recipe suggests so I made my own filling with chives, red chilli and lime instead.
It turned out really well. Less full on flavours, but it complemented the crab perfectly and the crab taste came through more. It’s perfect as a light lunch or a starter.
I only made two tartlets but made one full batch of the dough (for eight) as I like having pastry in the freezer. It’s just fiddly to make a small batch anyway.
Crab tarlets with chives, red chilli and lime, makes 2 small tartlets
I made the dough using Mary Berry’s recioe while the filling is my own
Pastry (freeze what you don’t use):
175 g plain flour
1 tsp Coleman’s mustard powder
75 g butter, cut into cubes
50 g parmesan, finely grated
1 egg, beaten
100 g crab meat
1/2 röd chilli, finely chopped
1/2 lime, zest only
3 tbsp chopped chives
1 beaten egg
100 ml cream
salt, white pepper
Preheat the oven and a baking tray to 200C.
Start with the dough; mix flour, butter and mustard powder in a food processor until you have crumbs. Add the egg and the parmesan and run the food processor until the dough comes together.
Press out (or roll if you prefer) the dough into two small dishes with a fluted edge. Freeze the remaining dough.
Mix crab meat, lime zest, chilli and chives in a bowl. Divide between the tartlets. Beat eggs and cream, season well and fill up the tartlets.
Place the tartlets on the now hot baking tray and bake for 15-20 minutes, until the filling is set. Leave to cool a little and serve with a salad.