Prawn and Crab Tarts
Savor the delightful combination of fresh seafood and golden, buttery pastry with these irresistible Prawn and Crab Tarts. Perfect as an elegant appetizer or a light lunch, these tarts feature a creamy custard base made with whisked eggs, single cream, and a hint of tangy lemon zest, beautifully complementing the sweetness of succulent king prawns and tender crab meat. Topped off with the nutty richness of grated Parmesan cheese and a sprinkle of fresh parsley, every bite is bursting with flavor. The shortcrust pastry is blind-baked to crisp perfection, ensuring a flaky texture that pairs seamlessly with the velvety filling. With a prep time of just 20 minutes and simple directions, this seafood tart recipe is ideal for impressing guests or adding a touch of gourmet flair to your table. Serve them warm or at room temperature for a truly crowd-pleasing dish. Keywords: prawn and crab tarts, seafood tart recipe, elegant appetizer, easy seafood recipes, shortcrust pastry tarts.
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Recipe Information
Ingredients
- 300 g shortcrust pastry
- 150 g cooked king prawns, peeled and chopped
- 150 g cooked crab meat
- 2 large egg
- 100 ml single cream
- 50 g grated Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon butter (for greasing)
Instructions
Preheat your oven to 190°C (375°F) and lightly grease a 12-hole tart tin with butter.
Roll out the shortcrust pastry on a lightly floured surface to about 3mm thickness. Using a round cutter slightly larger than the tart tin holes, cut out circles of pastry.
Press the pastry circles gently into the prepared tart tin, trimming any excess. Prick the bottom of each pastry case with a fork.
Line each pastry case with a small piece of baking parchment and fill with baking beans or dried rice. Blind bake the pastry for 10 minutes, then remove the parchment and beans and bake for another 5 minutes until lightly golden. Set aside to cool slightly.
In a mixing bowl, whisk together the eggs and single cream until well combined. Stir in the Parmesan cheese, lemon zest, chopped parsley, salt, and pepper.
Evenly distribute the chopped prawns and crab meat between the pastry cases.
Pour the egg and cream mixture into each tart case, filling just below the top edge.
Bake in the preheated oven for 12–15 minutes, or until the filling is set and lightly golden on top.
Allow the tarts to cool for 5 minutes in the tin before transferring to a wire rack. Serve warm or at room temperature, garnished with extra parsley if desired.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 160 mg | 12% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 211 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
