This tartlet recipe would make for a perfect canapé at a drinks party or a nibble to keep your guests' hunger at bay before Easter lunch or a dinner party. The filo cases contain a deliciously light and fluffy crab, spring onion and ricotta egg filling.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
247
Ingredients
250g
Ricotta
125g
Creme fraiche
200g
White crabmeat
4
Spring onions, finely sliced
3
Medium egg yolks
2
Lemons
1
Red chilli, deseeded and finely chopped
75g
Butter, melted
4
Sheets filo pastry
Rocket to serve, optional
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Mix ricotta, crème fraîche, 150g (5oz) of the crab, the white parts of the spring onions, egg yolks, the finely grated zest of 11/2 lemons and the chilli. Season well. Mix remaining crab with the green parts of the spring onions.
Step 2Brush 8 holes in a muffin tin with butter. Working one filo sheet at a time, brush top with butter, then lay on another filo sheet. Brush again with butter then slice into quarters. Press each quarter into a muffin hole, scrunching in the edges so they don’t overhang too much. Repeat with remaining filo sheets and butter.
Step 3Divide ricotta mixture among the cases, then top with the crab and spring onion mixture. Cook for 25-30min, until filo is golden and filling is just set with a slight wobble.
Step 4Zest remaining 1/2 lemon and scatter over the tartlets. Leave to set in tin for 5min before carefully removing. Serve with rocket, if you like.
Get ahead Prepare to end of step 1 up to 4hr ahead. Cover both separately and chill. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
