Truly indulgent try this Westcountry Crab and Asparagus Tart courtesy of Chef Richard Hunt

Ingredients:

  • 175g plain flour

  • 100g cold butter cut into pieces

  • 1 egg yolk

  • 200ml carton crème fraîche

  • 200ml double cream

  • 3 eggs well beaten

  • 1 bunch dill chopped

  • 250 gm Devon white crab meat picked clean of shell

  • 100gm brown crab meat

  • 2 bunches of English asparagus

  • Zest of ½ lemon

Method

For the pastry, put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6.

Line pastry case with foil, shiny side down, fill with dry beans and bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings. You can make up to this point a day ahead

Using a spoon, beat the crème fraîche to slacken it then slowly beat in the double cream. Mix in the beaten eggs. Season and add the brown crab meat and chopped dill, mix well and the grated lemon zest

In the pastry case, spread the white crab meat all around then place the asparagus spears in a spiral neatly on top

Pour the egg and crab mix over the top of this until it reached the top of the pastry case

Place back in the oven at 160c gas 4 for 30-40 minutes until set, served hot or cold with a pickled cucumber and tomato salad