Hot Crabby Tarts

A cheesy, crabby tart that's moist and tasty.

Yields1 Serving
 Blind baked 25cm pastry case
 200g half and half crab meat
 2 leeks (chopped)
 knob of butter
 150g curry paste
 200mls creme fraiche
 3 eggs (beaten)
 50g mature cheddar (grated)
 salt and pepper
1

Preheat the oven to 180.C

2

Cook the leeks in the butter for five minutes.

3

Add the curry paste and cook for another five minutes. Cool.

4

Bring to the simmer and cook for an hour.

5

Mix the eggs, brown crab meat and crème fraiche and season with salt and pepper.

6

Spoon the leek mixture into the pastry case.

7

Scatter the white crab meat on top and pour over the egg mix.

8

Sprinkle on the cheese.

9

Bake at 180.C for approx 25 minutes.

Ingredients

 Blind baked 25cm pastry case
 200g half and half crab meat
 2 leeks (chopped)
 knob of butter
 150g curry paste
 200mls creme fraiche
 3 eggs (beaten)
 50g mature cheddar (grated)
 salt and pepper

Directions

1

Preheat the oven to 180.C

2

Cook the leeks in the butter for five minutes.

3

Add the curry paste and cook for another five minutes. Cool.

4

Bring to the simmer and cook for an hour.

5

Mix the eggs, brown crab meat and crème fraiche and season with salt and pepper.

6

Spoon the leek mixture into the pastry case.

7

Scatter the white crab meat on top and pour over the egg mix.

8

Sprinkle on the cheese.

9

Bake at 180.C for approx 25 minutes.

Hot Crabby Tarts
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