Crab, Saffron And Parmesan Tart - cooking recipe

Ingredients

1 pre-baked pastry shells
1 large pinch saffron thread
1 tablespoon hot milk
3 medium eggs
300 ml double cream
50 g parmesan cheese, finely grated
1 pinch cayenne pepper
350 g fresh white crabmeat
watercress, to serve

Preparation

heat the oven to 190\u00b0C.
Put the saffron in the hot milk and soak 15 minutes.
Beat the eggs, cream, half the parmesan and the saffron milk together in a bowl. season to taste with salt and pepper.
Spread the crabmeat over the pastry shell, pour oer the filling and sprinkle with the remaining cheese.
Bake for 30-35 minutes until LIGHTLY set and golden.Leave to cool slightly before serving.
Serve garnished with some watercress.