Souffléd Crab & Asparagus Tart
This delightful crab and asparagus tart features a creamy white sauce loaded with succulent crabmeat and vibrant asparagus, all nestled in a crispy shortcrust pastry shell. With a hint of nutmeg and chili to complement the flavors, this elegant tart makes for a perfect dish to impress your guests at any gathering.
— Constant Cookbook
Ingredients
- 300g ready-made shortcrust pastry
- 25g butter
- 25g plain flour
- 300ml milk
- freshly grated nutmeg
- 2 good pinches chilli powder
- 200g white crabmeat , fresh or frozen and defrosted
- 140g asparagus tips
- 3 eggs , separated
- 3 tbsp finely grated Parmesan
Instructions
- 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.
- 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.
- 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.
- 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.
Cook Time
55M
Prep Time
PT40M
Yield
Serves 6
Nutrition
- Calories: 406 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.18 milligram of sodium
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