This ‘pier to plate’ tartlet is made with Mike Hennessey’s Dingle Bay Crab, Sheehy’s Prawns and Dingle Farmhouse Butter.

Serves 4  

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.

You’ll find a directory of producers here where you can find the products to use in this recipe.