Souffléd crab & asparagus tart recipe | Good Food
This melt-in-the-mouth tart can be served as a main course, or as a brilliant starter for eight served with a green salad, from BBC Good Food magazine.
Ingredients
- 300g ready-made shortcrust pastry
- 25g butter
- 25g plain flour
- 300ml milk
- freshly grated nutmeg
- 2 good pinches chilli powder
- 200g white crabmeat fresh or frozen and defrosted
- 140g asparagus tips
- 3 eggs separated
- 3 tbsp finely grated parmesan
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