Spicy Crab Tart

Roll out pastry to line a 20cm/8in loose-bottomed flan tin. Bake blind with greaseproof paper and baking beans at 180°C for 10 minutes. Remove beans and paper and return to oven for another 5 minutes. Remove from oven.

For the filling, heat oil in a pan and gently fry onions over low heat until softened, but not brown. Add garlic and chilli and cook 2 minutes more. Place crab meat in a bowl and add onion mix. Stir gently. Season with salt, freshly ground black pepper and Tabasco® Red Pepper Sauce. Scatter filling over the base of the pastry case.

Beat eggs with cream and season. Pour over the filling. Return to oven and cook for 30 minutes - or until set and just firm to the touch. Serve with green salad.