Rick Stein Crab and Gruyère Tartlets Recipe | Fruits of the Sea
These easy and delicious crab and gruyere tartlets from Rick Stein are perfect paired with a cold glass of Chablis.
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Cooking tools:
- Food processor
- Tartlet tins
- Sifter
- Mixing bowl
- Round-bladed knife
- Rolling pin
- Oven
- Parchment paper
- Baking beans
- Pastry brush
- Baking sheet
- Whisk
- Spoon
- Grater
- Measuring cup
- Chef's knife
- Fork
- Plate
Ingredients
- 225g (8oz) white crab meat
- 50g (2oz) brown crab meat
- 2 egg yolks
- 85ml (3fl oz) double cream
- A pinch of cayenne pepper
- 50g (2oz) Gruyère cheese, finely grated
- Salt
- freshly ground black pepper
- 225 g (8oz) plain flour
- ½ tsp salt
- 65 g (2½oz) butter
- 65 g (2½oz) lard
- 1½ tbsp cold water
- 1 egg white
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