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Roll out Puff Pastry to 5mm thickness and fold over into a 30cm tart pan, covering the bottom and all sides. Blind bake in a pre heated oven at 180C for about 15 minutes. Remove from oven and allow to cool.
Gently spread Lobster Paste over the cooled pastry.
Melt Butter in a frying pan; add Spring Onions and Spinach and sauté over medium heat until wilted, add Water, MAGGI Chicken Stock and cook for about 5 minutes until most of the liquid is absorbed. Spread the mixture over the Lobster Paste.
Beat the Eggs and Cream and season well with Cayenne Pepper.
Add grated Parmesan Cheese along with the Crab Meat to the cream mixture.
Pour the filling covering the spring onion and spinach over the crust.
Slide the tart onto the middle oven shelf and leave to bake for 35-40 minutes. The tart is done when the top is golden and still has some ‘wobble’.
Per Portion of 300g
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