Crab and saffron tarts recipe

  • Serves 6
  • 15mins to prepare, 40mins to cook plus 15mins to cool
  • 435 calories / serving
  • Healthy
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Cut the shortcrust pastry into 6 equal pieces and line 6 x 10cm (4in) tart cases. Prick the bases lightly with a fork and trim the edges. Place the lined cases in the fridge and chill for 10 minutes.

Preheat the oven to gas 5, 190°C, fan 170°C. Cover the tart cases with paper or foil and fill the centres with baking beans or dried pulses. Blind bake for 10 minutes then remove the beans and paper or foil and cook for a further 10 minutes, until pale golden.

Soak the saffron in 1tbsp of just-boiled water and set aside for 5 minutes. Mix together the eggs, mascarpone or crème fraîche, soaked saffron and saffron water, and the chopped parsley. Fold in the crab meat and season well.

Divide the mixture between the pastry cases and bake for 15-20 minutes, until puffed and golden. Allow to cool slightly and serve warm or at room temperature, topped with halved tomatoes and a sprinkling of parsley leaves. 

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ther bernard series 150x150We recommend pairing these delicious savoury tarts with Bellingham Bernard Series Chenin Blanc white wine. 


  • Ingredients

  • 375g pack ready-rolled shortcrust pastry
  • pinch saffron
  • 2 eggs, beaten
  • 125g (4oz) mascarpone, or 125ml (4floz) crème fraîche
  • small handful parsley, chopped, plus a few leaves to garnish
  • 2 x 170g tins white crab meat, drained, or the same amount of fresh cherry tomato halves, to serve
  • Energy 1815kj 435kcal 22%
  • Fat 29g 41%
  • Saturates 12g 62%
  • Sugars 2g 3%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 29.2g Protein 14g Fibre 2g


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