Souffléd crab & asparagus tart
Serves 6
More effort
Prep:
Cook:
This melt-in-the-mouth tart can be served as a main course, or as a brilliant starter for eight served with a green salad
Skip to ingredients
- 300g ready-made shortcrust pastry
- 25g butter
- 25g plain flour
- 300ml milk
- freshly grated nutmeg
- 2 good pinches chilli powder
- 200g white crabmeatfresh or frozen and defrosted
- 140g asparagustips
- 3 eggsseparated
- 3 tbsp finely grated parmesan
Nutrition: per serving
- kcal406
- fat25g
- saturates10g
- carbs30g
- sugars3g
- fibre2g
- protein17g
- salt1.18glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Roll out pastry and line a 25cm tart tin. Line the case with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove paper and beans and cook for 5 mins more. Trim off excess pastry. Reduce oven to 190C/170C fan/gas 5.
step 2
Melt the butter in a non-stick pan, stir in the flour and cook for 1 min. Gradually add the milk, stirring all the time until the sauce is smooth and glossy. Add nutmeg, chilli and salt and leave to cool slightly.
step 3
Flake up the crabmeat and add to the sauce. Blanch the asparagus for 3 mins, drain well and cool under cold running water. Pat dry with kitchen paper and scatter over the pastry case.
step 4
Stir the egg yolks into the sauce. Whisk the whites until stiff, then fold into the sauce in 3 batches. Spoon into the tart case and sprinkle with Parmesan. Bake for 30-35 mins until puffed and golden.
