These individual tarts are rich yet delicate and serve as a dinner party starter. It’s up to you which shellfish you use, but crab meat, shrimp, and mussels work well. Alternatively, you can push the boat out and add a little more lobster meat if you like. Of course, you can use crab alone or in combination with brown and white meat.
timing
Preparation time: 30 minutes
Cooking time: 50 minutes
service
6 as a starter
material
- Lots of butter and extra for grease
- 2 sheets of pre-rolled all-butter puff pastry
- 300g mussels (well washed)
- 100ml white wine
- 2 large shallots or 1/2 small green onion, finely chopped
- 2 teaspoons English mustard
- double cream 300ml
- 100g finely grated cheddar or parmesan cheese
- 1 tablespoon chopped parsley
- 150g shredded white crabmeat or other shellfish
Method
- Preheat the oven to 200C/180C fan/gas mark 6.
- Lightly oil the tart pan. Roll out the puff pastry and cut out 6 circles 12-13cm in diameter (large enough to line a 10cm tart tin). Prick a circle all over with a fork and use it to line up the 6 cans. Trim the edges.
- Line each case with a circle of greaseproof paper and fill with baking beans. Place on a baking tray.
- Bake for 25-30 minutes until the edges are golden, then remove from the oven. Once cooled slightly, remove the baking beans and paper and return the tart to the oven for 5 minutes.
- Meanwhile, place the mussels in a saucepan with the white wine. Cover and steam over medium heat for a few minutes until they open. Discard those that don’t.
- Drain the mussels in a colander over a bowl, reserving the liquid.
- Slowly cook shallots or scallions in butter until softened, 2 to 3 minutes. Add the mustard and strain the mussel juice through a fine sieve. Boil until only 1 tablespoon of liquid remains.
- Add the cream, bring to a boil, and simmer until the sauce has reduced by two-thirds and thickened. Add 40g of cheese, mix, and adjust the taste.
- Remove the mussels from their shells and mix them into the sauce along with the crab/shellfish meat and parsley.
- Turn the oven up to 220C/200C fan/gas mark. 7. Fill the tart case with the mixture and sprinkle over the remaining cheese. Return to oven and bake for 12-15 minutes, until cheese is lightly browned.
