Crab & Cream Tart

Serves: 12

Ingredients

• 4 eggs
• 300ml Millac Gold Double
• Cornish sea salt
• Freshly milled pepper
• 400g fresh crab meat
• 100g diced white onion
• 20g chopped chives
• 200g chopped fresh tomato
• 12 pastry cases

Method

Break the eggs into a bowl and whisk together

Pour the Millac Gold Double into the whisked eggs and season well

Mix the crab, onion, chives and tomato together

Place the crab mix into the pastry cases

Pour over the egg mix and place onto a baking sheet

Bake the crab tarts for 20 minutes at 180ºC

Remove from the oven and allow to cool slightly before serving warm