Crab and Watercress Tart
Delightful Crab and Watercress Tart perfect for picnics or lunch, paired with Nyetimber's Classic Cuvee. Light and fresh, this tart is both elegant and easy to make.
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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
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