Cornish Crab & Samphire Tart…..

By Simon  , ,   

August 6, 2014

Wonderful fresh Cornish crab & sea samphire, best mates !!! Delicious served hot or cold, a vibrant taste of the ocean, simple to prepare and watch as it is devoured in front of your very eyes.

  • Prep: 10 mins
  • Cook: 45 mins
  • Yields: 8 Generous


Medium Short crust pastry

400 Grams Fresh cornish crab meat

100 Grams Samphire chopped

750 Grams Creme fraiche

3 Large Eggs beaten

1 tbsp English mustard

Scattering Freshly milled black pepper


Preheat the oven to 180c.  Prepare and roll out the short crust pastry, lining a lightly greased 23 cm loose bottomed flan ring and blind bake for 7-10 mins.

While the tart case is part baking, prepare the crab meat, season with black pepper, add the roughly chopped samphire, mustard, cream and beaten eggs, gently combining it together.

Pour into the tart case and bake in the oven for 35-45 minutes until set and golden in colour, cool slightly in the ring, remove the tart, serve with a green leafy salad.  Enjoy!



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