Ingredients

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

Method

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.