Asparagus & crab tart recipe | Taste of France®

Ingredients

• 1 packet shortcrust pastry
• 1 egg, beaten for brushing the case
• 2 bundles of asparagus
• 50g butter
• 1 small onion very finely chopped
• 1 ½ tsp tomato puree
• 1 generous tsp Dijon mustard
• 300g soft fresh brown crab meat
• 300ml single cream
• A grind of black pepper & salt to taste
• 2 medium eggs