Deep-filled crab, saffron and Parmesan tartlets
Makes: 8
Prep time: 45 minsTotal time: 
TO MAKE A SINGLE LARGE TART TO SERVE 8: / Use the pastry to line a 3.5cm-deep, 23cm-diameter fluted tart tin. Blind bake for 15 minutes initially, then 10-12 minutes once the baking beans are removed, until crisp and golden. Add the filling, then bake for
Deep-filled crab, saffron and Parmesan tartlets
Makes: 8
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
526Kcal
Fat
40gr
Saturates
22gr
Carbs
22gr
Sugars
1gr
Fibre
1gr
Protein
18gr
Salt
1.1gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
For the pastry cases
- 225g plain flour, plus extra for rolling
- ½ tsp sea salt
- 60g chilled butter, cut into small pieces, plus extra soft butter for greasing
- 60g chilled lard, cut into small pieces
- 25g Parmesan cheese, finely grated
For the filling
- a large pinch of saffron strands
- 1 tbsp hot milk
- 300ml double cream
- 3 large eggs
- 50g Parmesan cheese, finely grated
- ¼ tsp cayenne pepper
- 3 x 100g tubs fresh white crab meat
- 1 bunch of watercress, to garnish
Step by step
Get ahead
Make the tartlets or whole tart (see tip) a day ahead; cool, cover and chill.
- For the pastry cases, sift the flour and salt into the bowl of a food processor, add the butter and lard; whiz together until the mixture looks like fine breadcrumbs (or rub the fats into the flour with your fingertips in a bowl). Stir in the Parmesan, then add 1-2 tablespoons cold water; blitz briefly until the mixture comes together into a ball. Tip out onto a lightly floured surface and knead until smooth; divide into 8 even pieces. Roll out into discs and use to line 8 lightly buttered 8cm tartlet tins, 3cm deep; leave the pastry edges overhanging. Chill for 20 minutes.
- Put a baking sheet into the oven; preheat it to 200°C, fan 180°C, gas 6. Line the pastry cases with foil and fill with baking beans. Put on the baking sheet; bake for 15 minutes.
- Remove the foil and beans; return the cases to the oven for 5-7 minutes until the bases are golden. Remove the tartlet cases from the oven, trim the edges while warm; lower the temperature to 190°C, fan 170°C, gas 5.
- Meanwhile, start the filling. Put the saffron into a small bowl, cover with the hot milk and leave to soak for 15 minutes.
- Beat the cream, eggs, 25g of the Parmesan and the saffron milk together in a large jug. Season with cayenne pepper and salt.
- Divide the crab meat between the cases and pour in the egg mixture. Sprinkle each one with the remaining Parmesan; bake for 20-25 minutes until lightly set. Cool for 10 minutes; remove from their tins. Cool and chill.
- Transport them on a baking tray, wrapped in foil. Reheat if liked at 190°C, fan 170°C, gas 5 for 10-15 minutes. Garnish with watercress.
