Crab and Le Gruyère AOP Tart Recipe - Great British Chefs

Ingredients

• 250g of plain flour, plus extra for dusting
• 50g of lard, room temperature
• 75g of salted butter, room temperature
• 1 egg, lightly beaten with 3 tbsp of milk
• 1 tsp icing sugar
• 1 pinch of salt
• 3 eggs
• 2 egg yolks
• 425g of double cream
• 1 pinch of freshly grated nutmeg
• 500g of white crab meat
• 250g of Gruyère, finely grated
• 100g of mixed herbs, such as parsley, chives and tarragon, finely chopped
• salt
• freshly ground black pepper