Crab and Ricotta Tartlets

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READY IN: 50mins
SERVES: 4
YIELD: 4 tartlets
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Place the ricotta, grated onion, Parmesan and mustard in a bowl and beat until soft. Gradually beat in the eggs and yolk.
  • Gently stir in the crab meat and chopped parsley, then add anchovy paste, lemon juice, salt and cayenne pepper to taste.
  • 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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