Partan Tart – Crab Tart, Scotland

A cake recipe for all foodies:

1 mspCayenne pepper a quarter tsp nutmeg 1. Line a shallow 25cm diameter cake pan with melted butter. Whisk flour, butter and lard in a food processor for 15 sec until fine and crumbly. Add water and mix 5 sec until mixture sets.

2. Shape onto a floured surface and press into a flat disk.

Roll out dough between bergamot paper until bottom and sides of pan spread with it. Cut the edges small, and prick the dough evenly with a fork. Cover the lined pan with plastic wrap and refrigerate for 20 min.

3. preheat the oven to 180 °C. Spread the crabs evenly on the raw dough.

Place the onions, eggs, whipping cream, salt, parsley, juice of one lemon and cayenne pepper in a mixing bowl and whisk well with a hand mixer.

Pour the mixture over the shrimp. Sprinkle with nutmeg and bake for 50 min until firm and golden brown.

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