Crab, saffron and spring onion tart recipe | delicious. magazine

Ingredients

• Generous pinch saffron threads
• 175ml whole milk, plus 1 tbsp, warmed
• 75g butter
• 25g plain flour
• Bunch of spring onions, very thinly sliced
• 350g fresh white crabmeat (see our how-to video below)
• 40g finely grated Parmesan
• 2 tbsp finely chopped curly-leaf parsley
• 3 large free-range eggs, separated
• 150ml double cream
• For the pastry case
• 80g chilled butter, cut into cubes, plus extra for greasing
• 275g plain flour, plus extra for dusting
• ½ tsp salt
• 80g chilled lard or white vegetable fat, cubed
• 1 large free-range egg white, lightly beaten