What you'll need:
- 300g shortcrust pastry
- 25g plain flour
- 25g butter
- 300ml milk
- 2 pinches of chilli powder
- Fresh nutmeg, grated
- 3 eggs, separated
- 140g asparagus tips
- 200g white crabmeat
- 3 tbsp grated parmesan
Time: 1 hour
First off, heat your oven to 200C. Roll out your shortcrust pastry and use it to line a pastry tin (about 25cm in diameter if you have one). Blind bake your pastry for about 15 minutes, remove from the oven and trim off the excess pastry, then reduce the heat to 190C.
In a saucepan, melt the butter and stir in the flour. Slowly add the milk, a little at a time, until the sauce is thick and glossy. Add the chilli, nutmeg and some salt, and leave to cool slightly.
Blanch your asparagus tips in boiling water, then drain, pat dry and scatter over the pastry base. In the meantime, flake up your crabmeat, and add to the sauce before mixing well.
Now, move onto your eggs - they’re going to give this tart a unique souffle consistency. Stir the yolks into the sauce, and whizz up the egg whites with a whisk until stiff. Fold the egg whites into the sauce, trying to keep as much air in them as possible. Pour the whole lot into the pastry case, top with parmesan, and bake for 35 minutes until puffed up, golden, and perfect for sharing at your Christmas table!
For a beautifully matching wine, crack open the Collevento Pinot Grigio 2016. This Italian stunner is the ideal choice for crab dishes!
There you have it -- a delicious recipe for Crab and Asparagus Tart!
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