Crab tart

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 6

 

Equipment: You will need a 23cm/9in diameter, 4cm/1½in deep flan tin.

By Galton Blackiston
From Saturday Kitchen

Ingredients

  • a little plain flour, for dusting
  • 320g pack shortcrust pastry
  • salt and freshly ground black pepper

For the custard

  • 3 free-range eggs, plus 2 egg yolks
  • 425ml/15fl oz double cream
  • pinch freshly grated nutmeg

For the crab filling

  • 3 dressed crabs or 450g/1lb white crab meat
  • 2 tbsp olive oil
  • 2 bunches spring onions, thinly sliced
  • 40g/1½oz freshly grated Parmesan

For the guacamole

  • 2 ripe avocados, flesh only, cut into chunky dice
  • 75ml/3fl oz olive oil
  • 2 limes, juice only
  • 3 tomatoes, skinned, deseeded and finely diced
  • 2 garlic cloves, finely chopped
  • 2 shallots, chopped
  • 1 red chilli, deseeded and very finely chopped
  • 2 tbsp chopped fresh coriander