Creamy crab cheese tartlet
1/2 teaspoon salt 2 tablespoon shortening 12 tablespoon butter a few spoonful of iced water For the filling 125 g cream cheese 60 g yogurt 1 egg 75 g all purpose flour About 4 medium sized crab meat, shredded (or substitute with crab stick ) 2 small red onions, diced A bunch of spring onion, diced 1 clove of garlic 1/4 teaspoon salt a dash of pepper Method Prepare the tart. The easiest way is to put all the ingredients in a blender. Mix, add a tablespoon of iced water at a time until the dough can stick and form into a dough. Put in plastic wrap and let it rest in the fridge for at least half an hour. If doing it by hand, just grate the butter and shortening into the flour and salt. Rub until all is combined, add iced water and mix until you get a dough. Remember not to add too much iced water or you will not get a crunchy and flaky tart. For the filling, beat the cream cheese and yogurt for about 3 minutes. Add the egg, mix and then add in the flour. Stir until all is combined. Then add the rest of the ingredients. Ready. Roll the pastry and fit into your tart mould. Pour in the filling and baked for about 45 minutes at 185C. When cooked, the center will be slightly soft. Some photos I managed to snap with my dirty hands :
If you don’t have crab meat, try this with lobster meat or scallops. Anything which is not too fishy.. Served on its own, or for more calories, goes well with thousand island sauce
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p/s : Looking at Lumut’s picture makes me feel homesick now. Used to be my playground.
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Don’t worry, after a while when it’s out of the oven, the egg filling will settle down.
