Per serving:
- Calories: 338
- Protein: 11g
- Total fat: 27g
- Saturates: 13g
- Carbs: 12g
- Total sugars: 2g
- Fibre: 0g
Clementine and Crab Tartlets
We love using a mix of brown and white crab meat in these for flavour, but you can use just the white for a more delicate finish.
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Yields:
8 serving(s)
Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
Cal/Serv:
338
Ingredients
For the tarts
- 3 medium eggs, lightly beaten
- 200 ml double cream
- Finely grated zest 3 clementines
- 200 g mix of white and brown crab meat, we used The Good Tide Seafood Co.
- 2 sprigs tarragon, leaves picked and roughly chopped
- 40 g butter, melted
- 4 filo pastry sheets
- 15 g Parmesan, finely grated
For the dressing
- 1 Tbsp. wholegrain mustard
- 1 Tbsp. red wine vinegar
- 1 tsp. caster sugar
- 4 Tbsp. extra virgin olive oil
To serve
- Radicchio leaves
- 24 clementine segments
Directions
- Step 1 Preheat oven to 180°C (160°C fan) mark 4. For the tarts, in a medium bowl whisk the eggs and cream until combined. Add the clementine zest, 150g of the crab and most of the tarragon. Season well and whisk to combine. Chill until needed.
- Step 2Brush 8 x 10cm loose-bottomed tart tins (see GH Tip) with some of the butter. Brush a filo sheet with butter, then lay on a second sheet. Brush with more butter then fold in 1/2 widthways. Slice into quarters. Press each 1/4 into a tart tin and trim filo edges with scissors to neaten. Arrange tins on a baking tray. Repeat lining with remaining filo and butter.
- Step 3Divide the crab mixture between the tins and sprinkle over the Parmesan, remaining 50g crab and tarragon. Cook for 30-35min, until filo is golden.
- Step 4Leave to set in the tins for 10min. Meanwhile, whisk together the dressing ingredients with some seasoning. Transfer the tarts on to 8 plates. Arrange the radicchio and clementine segments on the side of each tart and drizzle over the dressing. Serve.
Get ahead
Prepare to end of step 1 up to 6hr ahead. Cover and chill. Complete recipe to serve.
GH Tip
If you don’t have the correct tart tins, use 8 holes in a muffin tin instead (no need to trim the pastry).
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