Crab and Ricotta Tartlets

Name: Crab and Ricotta Tartlets
Yield: 4
Ingredients: 2 cups flour; pinch of kosher salt; 1/2 cup butter, diced; 1 cup ricotta cheese; 1 tbs grated onion; 2 tbs Parmesan cheese; 1/2 tsp mustard powder; 2 eggs, plus 1 yolk; 1/2 lb lump crab meat; 2 tbs fresh parsley, chopped; 2 anchovies, chopped; 2 tsp lemon juice; kosher salt and black pepper to taste; pinch of cayenne pepper; Salad leaves for garnish

Ingredients

2 cups flour
pinch of kosher salt
1/2 cup butter, diced
1 cup ricotta cheese
1 tbs grated onion
2 tbs Parmesan cheese
1/2 tsp mustard powder
2 eggs, plus 1 yolk
1/2 lb lump crab meat
2 tbs fresh parsley, chopped
2 anchovies, chopped
2 tsp lemon juice
kosher salt and black pepper to taste
pinch of cayenne pepper
Salad leaves for garnish

Directions:

Sift the flour and salt into a bowl.
Add the butter and rum it in until the mixture resembles fine breadcrumbs.
Stir in about 4 tbs cold water to make a firm dough.
Trun the dough on to a lightly floured surface.
Roll out the pastry and use to line four, (4 inch) tarlet tins or muffin pans.
Prick the bases all over with a fork, then chill in the refrigerator for about 30 minutes.
Preheat the oven to 400 degrees.
Line the pie shells with boil and fill with them with dry beans or rice and bake them for 10 minutes, then remove the foil and beans from the shells.
Return to the oven and bake for a further 10 minutes.
Place the ricotta, grated onion, Parmesan and mustard powder in a bowl and beat until soft and well combined.
Gradually beat in the eggs and egg yolk.
Gently stir in the crab meat and chopped parsley, then add the anchovies and lemon juice.
Season with salt black pepper and a little cayenne.
Remove the tartlet shells from the oven and reduce the temperature to 350 degrees.
Spoon the filling evenly into the cases and bake for 20 minutes, until set and golden brown.
Serve how with a garnish of salad leaves.
Recipe may be doubled or tripled.