This tartlet recipe would make for a perfect canapé at a drinks party or a nibble to keep your guests' hunger at bay before Easter lunch or a dinner party. The filo cases contain a deliciously light and fluffy crab, spring onion and ricotta egg filling.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
247
Ingredients
250g
Ricotta
125g
Creme fraiche
200g
White crabmeat
4
Spring onions, finely sliced
3
Medium egg yolks
2
Lemons
1
Red chilli, deseeded and finely chopped
75g
Butter, melted
4
Sheets filo pastry
Rocket to serve, optional
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Mix ricotta, crème fraîche, 150g (5oz) of the crab, the white parts of the spring onions, egg yolks, the finely grated zest of 11/2 lemons and the chilli. Season well. Mix remaining crab with the green parts of the spring onions.
Step 2Brush 8 holes in a muffin tin with butter. Working one filo sheet at a time, brush top with butter, then lay on another filo sheet. Brush again with butter then slice into quarters. Press each quarter into a muffin hole, scrunching in the edges so they don’t overhang too much. Repeat with remaining filo sheets and butter.
Step 3Divide ricotta mixture among the cases, then top with the crab and spring onion mixture. Cook for 25-30min, until filo is golden and filling is just set with a slight wobble.
Step 4Zest remaining 1/2 lemon and scatter over the tartlets. Leave to set in tin for 5min before carefully removing. Serve with rocket, if you like.
Get ahead Prepare to end of step 1 up to 4hr ahead. Cover both separately and chill. Complete recipe to serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
