Introduction :

A rich, creamy tart made with lovely fresh sweet tasting crabmeat.

The tart can be made in advance and reheated gently in a moderate oven. Better still, make the pastry case and prepare the filling entirely in advance and then add the filling and cook just before you want to eat it.

If time is short you could buy a ready cooked tart case found in most supermarkets. M&S have some very good individual savoury tart cases.

Method :

1. Pre-heat the oven to 170C/325F/Gas3. Put the saffron into a small ramekin, add 2 tsp warm water and leave to infuse for 20 minutes or longer.
2. In a measuring jug beat together the egg yolks, cream, mustard, herbs, cayenne and salt and pepper and saffron with its liquid. Check the seasoning – It should be well seasoned.
3. Stir in the dressed crab and pour into the pastry case.
4. Cook for 30 - 35 minutes or until barely set and golden brown. There should still be a slight wobble. Serve hot, warm or cold. I think warm is the best.

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