The Boatyard Restaurant where I work in Dingle serves the very best of fresh Dingle and Kerry produce.
The fish comes straight from local fishing boats .
Today I am sharing a favourite of mine that we serve in the restaurant ,with Mike Hennessy’s Dingle Bay Crab , Sheehy’s Prawns and Dingle Farmhouse butter .
Crab Tartlet
Ingredients
- 280g plain flour (sieved )
- salt and black pepper
- 170g Dingle Farmhouse Butter ,cubed
- pinch of paprika
- 140g fresh crabmeat
- 4 medium prawn tails peeled
- 2 lispoil Eggs
- 250 mls Dingle Farmhouse Cream
- Pinch dried dill
- 20g spring onion ,chopped
- 25g lemon juice
- 20g Dingle Farmhouse Semi -Hard cheese , crumbled
- Pickled Dulse from On The Wild Side
- Beetroot cubes to garnish
Method
- Make the pastry :sift the flour and a pinch of salt into a bowl .Rub in butter to give a texture that resembles fine breadcrumbs. Make a well in the centre and mix in just enough cold water to form a light smooth paste .Wrap in cling film and rest for 30 minutes before use .
- Preheat the oven to 175c/325f/gas3
- Grease 4 x 10 cm tartlet tins with melted butter. Roll out the pastry to 2mm thick and line the tartlet moulds.Sprinkle a little paprika on the pastry. Bake blind for 10 minutes
- Place equal amounts of crab meat in the tartlet cases. Place a prawn tail in each tartlet. Whisk the eggs well. Add the cream, dill, spring onion,lemon juice and season.Once incorporated divide between the 4 tartlets, keeping the mixture within 3mm of the top of the pastry. Top with the crumbled cheese .
- Bake for about 25 minutes or until light golden brown and set.
- Garnish each tartlet with pickled dulse and a beetroot cube .
Food with Darcy 