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.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 190°C (375°F) and lightly grease a 12-hole tart tin with butter.

Step 2

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.

Step 3

Press the pastry circles gently into the prepared tart tin, trimming any excess. Prick the bottom of each pastry case with a fork.

Step 4

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.

Step 5

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.

Step 6

Evenly distribute the chopped prawns and crab meat between the pastry cases.

Step 7

Pour the egg and cream mixture into each tart case, filling just below the top edge.

Step 8

Bake in the preheated oven for 12–15 minutes, or until the filling is set and lightly golden on top.

Step 9

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

Serving size	(901.2g)

Amount per serving	% Daily Value*
Calories	2226.8

Total Fat 125.4g	0%
Saturated Fat 63.9g	0%
Polyunsaturated Fat 3.9g
Cholesterol 906.5mg	0%
Sodium 5067.0mg	0%
Total Carbohydrate 157.6g	0%
Dietary Fiber 7.1g	0%
Total Sugars 7.6g
Protein 126.8g	0%

Vitamin D 342.6IU	0%
Calcium 980.8mg	0%
Iron 9.5mg	0%
Potassium 1333.9mg	0%

*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.

Source of Calories

Fat: 49.8%

Protein: 22.4%

Carbs: 27.8%