Crab and Gruyere Tartlets
Small crisp cases filled with white and brown crab, chives and a light gruyere custard, ideal for a starter or buffet.
Made with Shortcrust pastry. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelMedium
- Costabout £0.97 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Roll out your ready made shortcrust pastry (see the base recipe) to 3 mm thick and cut 6 circles to line a 6 hole deep muffin tin or 10 cm tartlet tins. Press in gently and chill for 20 minutes.
- 2
Prick the bases, add a square of baking paper and baking beans to each and bake for 12 minutes. Remove the paper and beans and bake for 5 minutes more. Lower the oven to 170°C (150°C fan).
17 min - 3
Mix the white and brown crab meat with the lemon zest, a squeeze of juice, cayenne and chives.
- 4
Whisk the eggs and cream with half the gruyere and season with pepper. Divide the crab among the cases, pour over the custard, and top with the remaining cheese.
- 5
Bake for 15 to 18 minutes until just set and lightly golden. Cool in the tins for 5 minutes before lifting out.
16 min 40 s
Tips
- Check white crab meat carefully for stray shell, which is easy to miss, by running it through your fingers.
- Do not overfill the cases. The custard puffs a little as it cooks and then settles.
- A pinch of cayenne lifts the crab without making it hot. Add a little more if you like heat.
Storing and freezing
Keep in the fridge for up to 2 days and reheat at 160C (fan 140C) for 8 minutes until hot through. Serve warm, not hot, for the best flavour. Not suitable for freezing.
Questions
Can I use tinned crab?
Yes. Drain a 170 g tin of white crab meat very well and squeeze out the moisture. The result will be less sweet than fresh but works well with the lemon and chives.
Can I make them ahead for a party?
Yes. Bake the cases a day ahead and keep in an airtight tin, then fill and bake on the day. Crab dishes should be kept cold until baking.
Is crab a common allergen?
Yes. Crab is a shellfish and one of the 14 major allergens, so label the dish and keep it away from anyone with a shellfish allergy.
More made with shortcrust pastry
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.