Recipe: Chilli crab, lemon and coriander tart

Pastry:

• 250g plain flour
• ½ tsp sea salt
• 125g unsalted butter
• Large pinch cayenne pepper
• 1 egg, yolk only

Filling:

• 100g brown crab meat
• 100g white crab meat
• 200ml Crème fraiche
• 150ml soured cream
• 1 tbsp wholegrain mustard
• 2 tbsp parmesan cheese, grated
• 2 eggs
• 2 tsp chilli flakes
• Small pinch cayenne pepper
• 1 lemon, zest and juice
• Large handful of coriander, roughly chopped
• Salt
• Pepper

*Allergens are in bold

Grease and line a 23-25cm loose-bottomed fluted tart tin.

For the pastry, put the flour, salt, butter and cayenne pepper in a food processor and pulse until it resembles a breadcrumb consistency. Add in the egg yolk and 4 tbsp of cold water and mix to bring the pastry together. Turn onto a work surface, bring together in a ball, wrap in cling film and refrigerate for 30 minutes.

Remove the pastry from the fridge and leave to sit at room temperature for 10 minutes. Then line the tin and prick the bottom lightly a few times.

Preheat oven to CircoTherm Intensive 180C with Universal Pan at level 2.

In a large mixing bowl, combine the crab, crème fraiche, soured cream, mustard, cheese, eggs, chilli flakes, cayenne pepper, lemon zest and juice and the chopped coriander. Season with salt and pepper and mix until all combined.

Pour the mixture into the tart case and cook for 35-40 minutes until puffed and golden brown, but just wobbling in the centre of the mixture. Leave to cool and then serve.