Crab and Ricotta Tartlets

 

                    Use the meat from a freshly cooked crab, weighing about 450 gr, if you can. Otherwise, look out for frozen brown and white crab meat as an alternative.

Serves 4

• 225 gr all-purpose flour
• Pinch of salt
• 115 gr butter, diced
• 225 gr ricotta cheese
• 15 ml grated onion
• 30 ml grated Parmesan cheese
• 2 ml mustard powder
• 2 eggs, plus 1 egg yolk
• 225 gr crab meat
• 30 ml chopped fresh parsley
• 2 to 5 ml anchovy essence
• 5 to 10 ml lemon juice
• Salt and cayenne pepper
• Salad leaves, to garnish

1. Preheat the oven to 400F (200C).
2. Sift the flour and salt into a bowl, add the butter and rub it in until it resembles fine breadcrumbs ; stir in about 60 ml cold water.
3. Turn the dough on to floured surface and knead lightly ; roll out and line four 10-cm tartlet tins (muffin pans), prick the bases with a fork and chill for 30 minutes.
4. Line with baking parchment and fill with baking beans ; bake for 10 minutes, remove the paper and beans and bake for 10 minutes.
5. Place the ricotta, onion, Parmesan and mustard powder in a bowl and beat until soft ; gradually beat in the eggs and egg yolk.
6. Stir in the crab meat and chopped parsley, then add the anchovy essence and lemon juice ; season to taste with salt and cayenne pepper.
7. Remove the tartlet cases from the oven and reduce the temperature to 350F (180C).
8. Spoon the filling into the cases and bake for 20 minutes, until set and golden ; serve hot, garnished with salad leaves.

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