250g/9oz shortcrust pastry, rolled to 5mm/¼in thick
2 free-range eggs, plus 2 yolks
400ml/13½fl oz double cream
salt and freshly ground black pepper
450g/1lb white crabmeat
6 spring onions, finely chopped
1 tsp chilli flakes
1 lemon, juice and zest
1 corn cob, kernels only
1 red onion, peeled, finely diced
1 avocado, peeled, stone removed, chopped
1 green chilli, finely chopped
1 tbsp frozen peas, defrosted
50ml/2fl oz sherry vinegar
50ml/2fl oz extra virgin olive oil
10 cherry tomatoes, chopped
lemon wedges
handful watercress
Preheat the oven to 180C/350F/Gas 4.
Line six 10cm/4in tartlet tins (or a 23cm/9in tart case) with the pastry, line with baking paper and fill with baking beans or rice. Place into the oven and bake blind for 15 minutes. Remove the beans or rice and baking paper and return to the oven to bake for a further ten minutes, or until the base of the tart has become golden-brown and cooked through.
Meanwhile, whisk the eggs, egg yolks and cream together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Carefully fold in the crabmeat, spring onions, chilli, lemon juice and zest until well combined. Divide the mixture between the cooked tartlet tins and bake for 20-25 minutes or until cooked through.
For the salsa, fry the sweetcorn kernels in a frying pan until golden-brown. Tip the sweetcorn kernels into a bowl and add the remaining salsa ingredients. Mix until well combined.
Serve the sweetcorn salsa alongside the crab tartlets.
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