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    You are in: Home / Recipes / Crab and Ricotta Tartlets Recipe
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    Crab and Ricotta Tartlets

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Burgundy Damsel's Note:

    From "Fish Superb ways with seafood and shellfish" Prep and cook times do not include 30 min chill time.

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    Serves: 4



    Units: US | Metric


    1. 1
      Sift the flour and a good pinch of salt into a mixing bowl, add the diced butter and rub it in with your fingertips, until the mixture resembles coarse breadcrumbs. Gradually stir in enough ice water to make a firm dough.
    2. 2
      Turn the dough onto a floured surface and knead lightly. Roll out the pastry and use to line four, 4-inch tart-let tins. Prick the bases with a fork, then chill in the refrigerator for 30 minute.
    3. 3
      Line the pastry shells with waxed paper and fill with baking beans. Bake in a preheated oven at 400* for 10 min, then remove the paper and the beans. Return to the oven and bake for another 10 minute.
    4. 4
      Place the ricotta, grated onion, Parmesan and mustard in a bowl and beat until soft. Gradually beat in the eggs and yolk.
    5. 5
      Gently stir in the crab meat and chopped parsley, then add anchovy paste, lemon juice, salt and cayenne pepper to taste.
    6. 6
      Remove the tarts from the oven and reduce heat to 350*. Spoon the filling into the shells and bake for 20 min, until set and golden brown. Serve hot with a garnish of salad greens.

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    Nutritional Facts for Crab and Ricotta Tartlets

    Serving Size: 1 (294 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 703.7
    Calories from Fat 362
    Total Fat 40.2 g
    Saturated Fat 24.0 g
    Cholesterol 269.4 mg
    Sodium 868.7 mg
    Total Carbohydrate 51.5 g
    Dietary Fiber 1.8 g
    Sugars 0.7 g
    Protein 32.6 g

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