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Ingredients

• 250 g plain flour
• 125 g unsalted butter, diced
• 3 egg yolks
• 1 tsp milk
• 1 egg white

• 3 large eggs
• 200 ml double cream
• 400 g white crab meat
• 350 g fresh peas, in their pods, or 140g podded fresh or frozen peas, defrosted if frozen
• small handful chervil, roughly chopped
• bunches asparagus, (about 14 spears), woody ends trimmed
• dressed salad leaves, to serve

Description

This Delightful Tart From Allegra McEvedy Looks As Good As It Tastes And Makes A Perfect Lunch For A Sunny Day

UK TV