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Crab and Lobster Tart

A refined seafood tart featuring crab and lobster meat in a creamy custard, baked in a blind-baked pastry case.

SeafoodCrabLobsterTartSavory Baking

Estimated Nutrition

Per Serving Total
Calories 525.7 kcals 4205.2 kcals
Carbohydrates 16.1 grams 128.5 grams
Fat 39.1 grams 312.8 grams
Protein 27.3 grams 218.4 grams
Cook Time
40 mins
Produces
8 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
piece
Savoury Short Crust Pastry Case
baked blind until golden-brown
Dairy
4
piece
Eggs
free-range
2
piece
Egg Yolks
free-range
425
ml
Double Cream
75
g
Parmesan
grated
15
g
Butter
for frying
NutsSeeds
1
pinch
Nutmeg
freshly grated
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
Seafood
250
g
White Crabmeat
400
g
Lobster
cooked and meat chopped
Vegetables
1
bunch
Spring Onions

Steps

  • Preheat the oven to 180°C.
  • Whisk eggs, egg yolks, cream, and nutmeg in a bowl.
  • Season with salt and pepper then stir in parmesan, crab, and lobster meat.
  • Fry spring onions in butter and spread them into the pastry case.
  • Pour the seafood mixture over the onions into the tart case.
  • Bake for 40 minutes until the centre is slightly wobbly.
  • Cool the tart before serving in slices.