This tart is full of the flavours of the British Seaside. If you are off for a picnic make 6 individual tarts.
Preparation Time: 40 minutes plus chilling time Cooking Time: 20 minutes Serves: 6
375g pack ready-rolled short crust pastry For the filling: 100g watercress, stems removed and finely chopped
250g mixed crabmeat, fresh or defrosted 3 eggs 113g Rodda’s Cornish Clotted Cream 113g Rodda’s Cornish crème fraiche
1⁄4tsp dried chilli flakes 1 tbsp lemon juice 100g freshly grated Parmesan seasoning
Preheat the oven to 200°C/fan oven 180°C, 400°F/Gas 6 and very lightly grease a 22cm loose bottom flan tin. Place the tin onto a baking tray.
Roll out the pastry until it’s big enough to generously fit the tin. Ease the pastry into the corners of the dish leaving excess pastry falling over the sides – don’t trim at this stage. Prick the base with a fork. Line the pastry with greaseproof paper and fill with baking beans. Trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15 minutes – remove the paper and beans and return to the oven for a further 10 minutes. Cool on a wire rack.
Sprinkle the watercress on the bottom of the pastry case. Top with the crabmeat make in sure it is evenly distributed.
Whisk together the eggs and the clotted cream, crème fraiche, chilli flakes and lemon juice and half the Parmesan cheese. Season well with salt and pepper.
Pour the egg mixture into the case. Sprinkle with remaining Parmesan. Bake for 25- 30 minutes, until the filling feels firm in the centre. Allow the tarts to cool for 5 minutes before serving them.
Clotted cream truffles
So easy to make, these truffles have an unbelievably satiny texture, only achieved by using Rodda’s clotted cream. Rich and indulgent, make them for a special occasion or pack them up in a pretty box as a thoughtful gift. They certainly won’t last very long!
Preparation time: 20 minutes
Makes about 25
1 227g tub Rodda’s clotted cream
200g 70% cocoa solids chocolate
50g good quality cocoa powder
Melt the chocolate either in a bain marie or in the microwave.
Stir the clotted cream into the chocolate until the mixture is silky smooth. Chill for 2-3 hours.
Have a plate ready with the cocoa powder. Then use a melon baller dipped in hot water to shape the truffles by running it through the truffle mix. Drop into the cocoa. You will need to dip the melon baller into the hot water after each truffle. Alternatively you can use 2 teaspoons.
After you have done 5 or 6 truffles, roll them in the cocoa and then set aside and continue rolling and dusting until you have finished all the mixture. If you want a more uniform finish dust the truffles, roll in your hand to form a smooth ball and then dust again in the cocoa.
Chill over night if you can or for at least 4 hours.
For a contemporary twist, try flavouring your truffles with a 1/4tsp minced chilli, the zest of an unwaxed lemon or 1/2tsp Cornish sea salt.