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.
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
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.