Crab, Saffron and Parmesan Tart

Submitted by Wild Thyme Flour

"Melt in the mouth starter. From BBC good food"

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 8

ingredients

• 1 pre-baked pastry shells
• 1 large pinch saffron thread
• 1 tablespoon hot milk
• 3 medium eggs
• 300 ml double cream
• 50 g parmesan cheese, finely grated
• 1 pinch cayenne pepper
• 350 g fresh white crabmeat
• watercress, to serve

directions

1. heat the oven to 190°C.
2. Put the saffron in the hot milk and soak 15 minutes.
3. Beat the eggs, cream, half the parmesan and the saffron milk together in a bowl. season to taste with salt and pepper.
4. Spread the crabmeat over the pastry shell, pour oer the filling and sprinkle with the remaining cheese.
5. Bake for 30-35 minutes until LIGHTLY set and golden.Leave to cool slightly before serving.
6. Serve garnished with some watercress.