Crab and Watercress Tart - In Chef Mode

Ingredients

• 500g plain flour, plus extra for dusting
• 250g unsalted butter, cold and cubed; plus 1 tablespoon
• 6 Clarence Court Leghorn White eggs
• 6 spring onions, trimmed and finely sliced
• 50ml whole milk
• 200ml double cream
• 70g watercress, chopped (save a few sprigs for garnish)
• 250g picked, white crab meat
• 1 fresh red chilli, de-seeded and finely chopped
• Sea salt & freshly ground black pepper
• Finely grated zest of 2 lemons
• A handful of pea shoots to garnish
• Nyetimber’s Classic Cuvee Multi-Vintage, to serve