Easy Lobster and Crab Tart

1 pastry tart case lined with ready-made shortcrust pastry, blind baked until golden
4 x eggs
2 x egg yolks
424ml heavy cream
Pinch of nutmeg
Salt and pepper
75g parmesan
250g white crabmeat
1 cooked lobster, meat chopped
Bunch of spring onions
Butter (for frying)

Preheat your oven to 180C. Mix together the cream, eggs, and nutmeg in a bowl, and season well with salt and pepper. Stir in the parmesan, and gently fold in the crab and lobster meat.
Fry up the spring onions in butter, and spoon into the pastry case. Carefully spoon in the meat mixture, then bake for 40 minutes - you want it set and golden on top, but still with a bit of a wobble in the middle. Leave to cool, then serve with your favourite salads.

30 mins

6-8 serving

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