Fresh Crab Tarts

Fresh crab tarts are the perfect savoury canapé to pair with a bottle of Doe Eyed Queen.

Ingredients:

• 200g Fresh Crab

• 375g Shortcrust Pastry Sheets - at room temperature

• 3 Tablespoons of Coriander - finely chopped

• 1 Teaspoon of Dried Chilli Flakes

• 4 Tablespoons of Mayonnaise

• 1 Lime - zested and juiced

Quantity:

• Approx. 15 Tarts

Time:

• Preparation: 10 minutes

• Cooking: 15 minutes

Directions:

1. Start by preheating the oven to 200˚C / 180˚C Fan / Gas Mark 6. Then roll out the pastry and cut out 7.5cm circles.

2. Next, lightly oil each of the tart tin sections and place the pastry cut outs inside. Remove any extra pastry from around the top and prick the base of each with a fork, line the inside of each of the tarts with baking paper and fill with rice.

3. Let these bake for around 10 - 15 minutes, then carefully remove the paper and rice and cook for around 5 more minutes. Once they look golden, remove and place the tarts onto a wire cooling rack.

4. While the pastry is in the oven, you can start preparing the filling. Combine the fresh crab, chilli flakes, coriander, mayonnaise, lemon zest and juice into a mixing bowl. Once all these ingredients are mixed together, spoon this mix into the cooled pastry cases.

Your fresh crab tarts should now be looking elegant and appetising! Pop them in a picnic basket with a bottle of Doe Eyed Queen and enjoy.