Chilli Crab Tarts

By Dixie Elliott

Chilli Crab Tarts
Chilli Crab Tarts recipe, brought to you by MiNDFOOD.

This weekend, why not bake yourself a tart, then pack a picnic lunch and head out to your favourite nature spot for an afternoon in the sun with your family. With seasonal asparagus and a hint of chilli, this tart is sure to please.

Serves 6

Click here for Tart Pastry recipe

1 tsp dried chilli flakes

1 lime, finely grated rind and

1 tbsp juice

1 tbsp olive oil

1 brown onion, finely chopped

1 garlic clove, crushed

1 long red chilli, deseeded, finely chopped

3 eggs

1 cup pure cream

250g fresh crab meat

2 bunches asparagus, trimmed

1 tbsp chives, sliced, optional

sour cream, to serve

freshly ground black pepper, to serve

1 Make pastry as per recipe, adding chilli flakes and lime rind, and the lime juice instead of water.

2 Preheat oven to 200°C. Grease 6 10cm x 2cm deep round fluted flan pans. Line pans with pastry and trim. Place in freezer for 10 minutes.

3 Place pans onto a baking tray. Line pans with baking paper and fill with dried beans or baking beads. Bake for 10 minutes. Remove beads and paper. Bake for 5 minutes or until lightly golden. Cool. Reduce oven temperature to 180°C.

4 Heat oil in a frying pan over medium heat. Add onion, garlic and chilli. Cook for 3 minutes or until onion is soft. Cool.

5 Whisk eggs and cream in a bowl. Add cooled onion mixture, crab meat, salt and pepper. Stir until combined. Pour mixture into pastry shells.

6 Bake for 20-25 minutes or until filling is set. Stand for 5 minutes before removing from pans.

7 Thinly slice asparagus and place into a bowl. Pour boiling water over asparagus and stand for 1 minute. Drain.

8 Serve tarts topped with asparagus, chives, sour cream and freshly ground black pepper.


Share on facebook
Share on twitter
Share on pinterest


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.