Hearty, easily transportable and delicious, picnic food doesn't have to be just your standard crisps, dips and M&S salads, no, with a little bit of imagination you can impress your friends, at a safe distance, with some great little dishes like this amazing tart, packed with punchy flavours and a real crowd pleaser!
I got the tart ready in the morning of the picnic and baked it while doing a zoom workout so it really couldn't be easier and I have to say it was a real hit with my fellow picnickers! Watch out for more dishes to make picnics a little sophisticated on here, after all we may as well make the new normal a culinary experience!
- 1x ready made shortcrust pastry sheet
- For the filling
- 200g white crab meat
- 1 bunch of green asparagus
- 1 bunch coriander, picked and chopped
- 1 medium-sized red chilli, sliced (pith and seeds removed, if you prefer less heat)
- 1lime, zested and juiced
- For the savoury custard
- 300g double cream
- 200g milk
- 2 whole eggs plus 3 egg yolks
- Salt and black pepper
- Heat the oven to 190C (170C fan)/375F/gas 5.
- Roll out the pastry to 3mm thick and use it to line a greased 25cm tart ring.
- Prick the base all over with a fork, line with greaseproof paper and baking beans (I didn't have any so used rice), then blind bake for 16 minutes.
- Lift out the greaseproof paper and the baking beans, brush the base all over with beaten egg yolk and return to the oven for six minutes more.
- Once cooked, remove from the oven, trim the top of the tart and leave to cool. Turn the oven down to 140C (120C fan)/285F/gas 1.
- Meanwhile, make the custard.
- Combine the cream, milk, eggs and egg yolks, and whisk smooth. Pass through a sieve, then season.
- Spoon the crab, aspargus, coriander and sliced chilli into the tart case.
- Stir the lime juice and zest into the custard, pour on top, then return to the oven until the custard is set (I used quite a a high form so the custard took longer to cook but keep checking once 20 minutes have past).
- Remove, leave to cool until warm or at room temperature, and serve.
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