Crab, saffron and spring onion tart recipe
Delicate crab, saffron, and spring onion tart perfect for special occasions. Serves 8-10.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Oven
- Loose-bottomed fluted tart tin
- Fine-mesh sieve
- Mixing bowl
- Rolling pin
- Fork
- Parchment paper
- Baking beans
- Pastry brush
- Nonstick skillet
- Saucepan
- Wooden spoon
- Whisk
- Metal spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Pastry case
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
- 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
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