crab custard tart

Mary Berry

This is an elegant tart, equally good served warm from the oven or at room temperature.

serves 8 people

375g ready-rolled puff pastry
300g fresh white and brown crab meat
Grated zest and 1 tbsp juice from a lemon
4 spring onions, finely sliced
A small handful of dill, roughly chopped, plus extra to serve
A small handful of coriander, roughly chopped, plus extra to serve
3 eggs
200ml double cream

01 Heat the oven to 180C (200C non-fan). Line a 24cm round fluted loose-bottomed tart tin with the puff pastry and trim the edges with a sharp knife. Cover and chill for 15 minutes in the fridge or 5 minutes in the freezer.

02 Prick the pastry base all over with a fork, line with baking parchment, fill with baking beans and blind bake for 20 minutes. Remove the paper and beans and bake for a further 5 minutes until the pastry is golden. The centre may rise: if this happens, gently press it back down when you take it out of the oven.

03 Meanwhile, squeeze any excess liquid out of the crab meat. Place the crab in a bowl, together with the lemon zest and juice and most of the spring onions, dill and coriander. Season to taste with salt and pepper.

04 In another bowl, beat together the eggs and cream with the remaining chopped herbs and spring onions. Season with ¼ tsp salt and some pepper. Pour this into the baked pastry case, then add the crab mixture, so it is still visible in places above the egg and cream mixture. Bake for 20-25 minutes until golden and set.

05 Remove from the oven and leave to cool for 10 minutes, then serve with a few dill fronds and coriander leaves scattered over.

TIP If you are not keen on dill, parsley also works well with the coriander.

Recipe from Britain’s Best Home Cook — Great Food Every Day (BBC Books £25)