Crab & Saffron Tart

Prep time: 1 hr

Serves: 4

Ingredients

-1 x 8inch Cooked pastry case, or 4 small flan ring cases (if you are making individual tarts).

- 1 tin Organic chopped tomatoes

- 2 Garlic cloves (peeled and chopped)

- 3 Sprigs of Thyme

- Salt & Pepper

- 300ml Double cream

- ½ tsp Saffron threads

- 4 Egg yolks

- 900g Cooked crab (white meat and brown)

Method

- Preheat your oven to 180ºc.

- Place your tomatoes, garlic, thyme and seasoning into a saucepan and reduce to a thick sauce.

- Cool, remove the thyme sprigs and spread the sauce across the bottom of the pastry case.

- Warm together 1 tbsp of the cream with the saffron and allow to infuse for a few minutes.

- Beat together the egg yolks and the rest of the cream. Add the saffron cream and season (go generously on the pepper).

- Sprinkle the crab on top of the tomato base then pour the saffron cream over the top and season once more.

- Bake in the oven for 30-40 mins for a large tart, or 15 minutes for small individual ones. Cook until there is a slight jiggle and the tart is golden brown.

- Serve warm with a wedge of lemon, and enjoy!