This ‘pier to plate’ tartlet is made with Mike Hennessey’s Dingle Bay Crab, Sheehy’s Prawns and Dingle Farmhouse Butter.
280g plain flour (sieved)
Salt and black pepper
170g Dingle Farmhouse butter, cubed
55g melted butter
Pinch of paprika
140g fresh white crabmeat
4 medium prawn tails (peeled)
2 Lispóil large eggs
250ml Dingle Farmhouse Cream
Pinch of 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
1. Make the pastry: sift the flour and a pinch of salt into a bowl. Rub in the 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.
2. Preheat the oven to 175C/325F/Gas 3.
3. Grease 4 x 10cm tartlet tart tins with melted butter. Roll out the pastry to 2mm thick and line the tartlet moulds. Sprinkle a little paprika on the pastry. Blind-bake the pastry for 8 minutes.
4. Place equal amounts of crabmeat 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 with salt and pepper. Divide between the 4 tartlets, keeping the mixture within 3mm of the tops of the pastry. Top with the crumbled chees .
4. Bake for about 25 minutes or until light golden brown and set.
5. Garnish each tartlet with pickled dulse and a beetroot cube.
WHERE TO SOURCE KERRY INGREDIENTS
You’ll find a directory of producers here where you can find the products to use in this recipe.