2 cups of all-purpose flour
3/4 cup of cold butter or margarine, cut into small pieces
5 to 6 tablespoons of ice-cold water
For the filling
4 eggs
2 cups of heavy cream
4 tablespoons of finely chopped onion
1 teaspoon of salt
a pinch of black pepper
250g of cooked crab (or shrimp)
1 cup of grated cheddar or mozzarella cheese, coarsely ground
chopped fresh parsley, to taste
2 cups of all-purpose flour
3/4 cup of cold butter or margarine, cut into small pieces
5 to 6 tablespoons of ice-cold water
For the filling
4 eggs
2 cups of heavy cream
4 tablespoons of finely chopped onion
1 teaspoon of salt
a pinch of black pepper
250g of cooked crab (or shrimp)
1 cup of grated cheddar or mozzarella cheese, coarsely ground
chopped fresh parsley, to taste
Cut the cold butter or margarine into small pieces and work it into the flour with your fingertips until a crumbly mixture forms
Add the ice-cold water, 1 tablespoon at a time, mixing rapidly with a fork
Repeat this process 3-4 times to form a ball, without worrying about achieving a smooth uniform dough
Wrap the dough in plastic wrap and refrigerate for 1 hour
Place the dough into a tart pan, 24cm in diameter
Cover with aluminum foil and refrigerate
In a separate bowl, beat the eggs until well mixed, then add the heavy cream, chopped onion, salt, and black pepper
Mix well
Cover and refrigerate
One hour before serving, preheat the oven to 220°C
Dry the crab or shrimp meat with paper towels
Sprinkle the cheese over the dough in the tart pan, followed by the egg mixture
Sprinkle with chopped parsley
Bake at 220°C for 15 minutes, then reduce heat to moderate (170°C) and bake for an additional 30 minutes, or until a knife inserted into the center of the tart comes out clean
Let it rest for 10 minutes before serving
Serves 8-10.
