Crab and watercress tarts - Clarence Court Recipes
Our Crab and watercress tarts recipe is the perfect way to fully appreciate the taste and luxury of Clarence Court eggs. Start your taste journey here.
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Ingredients
- 500g plain flour, plus extra for dusting
- Sea salt
- Black pepper
- Zest of 2 lemons, finely grated
- 250g unsalted butter, cold and cubed, plus 1 extra tablespoon
- 6 Clarence Court hen eggs
- 6 spring onions, trimmed and finely sliced
- 50ml whole milk
- 200ml double cream
- 70g watercress, chopped (a few sprigs saved for garnish)
- 250g white crab meat, picked
- 1 fresh red chilli, deseeded and finely chopped
- A handful of pea shoots to garnish
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