• For four
• 375 gm pack ready rolled shortcrust pastry
• 1 bunch spring onions trimmed and finely sliced
• 1 red chilli deseeded and finely chopped
• 25gm butter
• 250gm prawns
• 170gm tinned white crab meat
• 200ml single cream
• 3large egg yolks
• small bunch fresh coriander chopped
• grated zest of 1 lime

Preheat oven to 160{fan} Use the pastry to line 4x10cm tart tins. Line with foil and baking beans and bake “blind” for 15 mins.
Meanwhile melt the butter and gently cook the spring onions and chilli for 2-3 mins. Remove from the heat and add the crab and prawns. Mix together the cream,eggyolks,coriander and lime zest in a jug.
Remove the foil and beans from the pastry cases. Spoon in the crab mixture then pour in the egg mixture. Bake for 15 mins until set but with a slight wobble. Stand for 10mins before serving.