Easy crab tart
5
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This pretty tart filled with sweet crab meat can also be served cold, making it perfect fare for your next picnic
Ingredients
Reduced-fat puff pastry
55 g, just thawed, trimmed
Egg(s)
4 medium
Egg white
2 medium
Creme fraiche
60 g, (1/4 cup)
Crab
400 g
Green shallot(s)
3 individual, thinly sliced
Ground cayenne pepper
1 tsp
Lemon(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round fluted tart tin with oil. Press pastry into prepared tin and trim excess. Place tin on a baking tray and refrigerate for 10 minutes.
2
Meanwhile, whisk eggs, egg whites and crème fraîche in a large bowl until combined. Stir in crab meat, shallots, cayenne pepper and season with salt and freshly ground black pepper. Pour crab mixture into pastry case.
3
Bake for 35–40 minutes or until pastry is golden and filling is set. Stand tart in tin for 10 minutes before cutting into wedges. Serve with a lemon wedge.
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