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Crab, Saffron and Parmesan Tart

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“Melt in the mouth starter. From BBC good food”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. heat the oven to 190°C.
  2. Put the saffron in the hot milk and soak 15 minutes.
  3. Beat the eggs, cream, half the parmesan and the saffron milk together in a bowl. season to taste with salt and pepper.
  4. Spread the crabmeat over the pastry shell, pour oer the filling and sprinkle with the remaining cheese.
  5. Bake for 30-35 minutes until LIGHTLY set and golden.Leave to cool slightly before serving.
  6. Serve garnished with some watercress.

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