Crab And Cheddar Tart

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
1286
FAT
405%
CHOL
322%
SOD
79%

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Ingredients for 6 servings

500 g of all butter pastry block, defrosted

7 free-range eggs, one reserved for egg wash

600 ml of double cream

Cornish sea salt to season

freshly ground black pepper to season

250 g of Davidstow cheddar cheese

2 tbsp of finely chopped tarragon

2 bunches of spring onions, sliced

250 g of white crab meat

50 g of brown crab meat

flour, for dusting

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