This tartlet recipe would make for a perfect canapé at a drinks party or a nibble to keep your guests' hunger at bay before Easter lunch or a dinner party. The filo cases contain a deliciously light and fluffy crab, spring onion and ricotta egg filling.
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- 250 g Ricotta
- 125 g Creme fraiche
- 200 g White crabmeat
- 4 Spring onions, finely sliced
- 3 Medium egg yolks
- 2 Lemons
- 1 Red chilli, deseeded and finely chopped
- 75 g Butter, melted
- 4 Sheets filo pastry
- Rocket to serve, optional
- Step 1Preheat oven to 180°C (160°C fan) mark 4. Mix ricotta, crème fraîche, 150g (5oz) of the crab, the white parts of the spring onions, egg yolks, the finely grated zest of 11/2 lemons and the chilli. Season well. Mix remaining crab with the green parts of the spring onions.
- Step 2Brush 8 holes in a muffin tin with butter. Working one filo sheet at a time, brush top with butter, then lay on another filo sheet. Brush again with butter then slice into quarters. Press each quarter into a muffin hole, scrunching in the edges so they don’t overhang too much. Repeat with remaining filo sheets and butter.
- Step 3Divide ricotta mixture among the cases, then top with the crab and spring onion mixture. Cook for 25-30min, until filo is golden and filling is just set with a slight wobble.
- Step 4Zest remaining 1/2 lemon and scatter over the tartlets. Leave to set in tin for 5min before carefully removing. Serve with rocket, if you like.
Get ahead Prepare to end of step 1 up to 4hr ahead. Cover both separately and chill. Complete recipe to serve.
Per serving:
- Calories: 247
- Protein: 1og
- Fat: 20g
- Saturates: 12g
- Carbs: 6g
- Total sugars: 1g
- Fibre: 0g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
