Crab and Ricotta Tartlets


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


  • 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.


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