Chili Crab and Prawn Tarts

By sarah_carroll

Ingredients

• 2 sheets frozen shortcrust pastry thawed
• 20 g unsalted butter
• 3 eschalots, thinly sliced
• 1 long red chilli, seeds removed, finely chopped
• 1 T olive oil
• 12 green prawns, peeled, chopped
• 140 g fresh crabmeat
• 1/2 c pure cream
• 3 free range yolks
• 2 T chopped coriander
• Grated zest of 1 lime

Details

Servings 6

Preparation

Step 1

Preheat oven to 180C. Lightly grease six 10cm loose bottomed tart pans.
Cut six 12 cm circles for the rolled pastry and use to line pans, pressing getnly into the base and sides. Prick bases with a fork. Chill for 10 minutes.
Line pastry cases with baking paper and fill with pastry weights and bake for 10 minutes, remove paper and bake for a further 5 minutes until light golden and crisp.
Meanwhile, melt the butter in a non stick fry pan over medium low heat. Cook the eschalot and chilli, stirring for 2-3 minutes until softened. transfer to a bowl and set aside.
Return the frypan to high heat with the oil. Add the prawns and cook for 2-3 minutes until pink and just cooked, then stir into the eschalot mixture with the crab. Season with S & P and stir to combine.
Whisk the cream, egg yolks, coriander and zest in a jug. Season with S&p.
Spoon the crab mixture into the tart shells, then pour the egg mixture over the top. Bake for 20-25 minutes until set. Stand for 10 minutes before serving.