Spicy Crab Tart
Extra red chilli ensures this spicy tart packs a punch.
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.Recipe courtesy of Tabasco®
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