Crab and Spinach Tarts

A delicious worthwhile effort. A crispy shell with rich crab and spinach filling.
Prep Time: 12 mins | Cook Time: 30-35 mins
Serves 4

I first made these cooking dinner in Karen's one night, they are amazing and so easy. Could not have shared these on the blog. Enjoy !


1. Preheat oven to 180 deg C. Grease muffin tin, tartlet tin or quiche tin - its up to you to decide what size tarts you wish to make.
2. Roll out the pastry and cut into squares to fit into tins. Place them in the tins taking care not to rip the pastry. Prick the bases with a fork and line with parchment paper. Place baking beans or rice in the base of the tin and bake blind for 10-12 mins until barely brown. Remove from the oven and set aside.
3. Melt the butter in a pan and wilt the spinach until it cooks down. Once this has cooled add in the crabmeat.
4. In a bowl mix the eggs, egg yolks, sweet chilli sauce, milk and cream together.
Spoon the crab and spinach mix into the cases and top with the liquid mix to fill. Top with grated parmesan and bake in the oven for 20-25 mins until golden brown. Serve with a green salad.


Ready rolled shortcrust pastry
White crab meat
1 bag of fresh spinach
2 tbsp sweet chilli sauce
25g butter
295ml milk / cream mix
2 eggs
2 egg yolks
Some grated parmesan
Fresh green salad

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