350g all-butter shortcrust pastry
50g brown crabmeat
3 large eggs, beaten
300ml double cream 300ml
50g Berkswell Cheese, finely grated
2 tsp chopped tarragon
200g white crabmeat
Salad cress to serve
Heat the oven to 180C/fan 160C/gas 4.
Roll out the pastry to the thickness of a 20p coin then use to line 6 x 10cm individual tart tins, letting the excess overhanging.
Fill with baking paper and baking beans then blind bake for 10-15 minutes.
Take out the paper and beans and cook for another 5 minutes.
Cool then trim the excess pastry.
Break the brown crab meat up in a bowl then beat in the eggs, cream and cheese.
Season with pepper and a little salt then stir in the tarragon.
Divide the white crab between the tart cases then pour over the egg mix.
Put back in the oven for 15-20 minutes until just set. Serve warm, scattered with the cress.