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Lobster and Clotted Cream Tart
Lobster and Clotted Cream Tart is a modern English recipe (originating in Cornwall) for a classic tart with a lobster and herbed clotted cream custard filling. The full recipe is presented here and I hope you enjoy this classic English version of: Lobster and Clotted Cream Tart.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Herb RecipesBaking RecipesBritish Recipes
This is a classic Cornish tart made from a blend of lobster meat and a clotted cream custard baked in a shortcrust pastry shell.
Ingredients:
225g (1/2 lb) shortcrust pastry (ie made with 225g [1/2 lb] plain flour) prepared with half butter and half lard
675g (1 1/2 lb) cooked lobster meat
110g (1/4 lb) clotted cream
175ml () whole milk
2 large eggs, beaten
2 tsp fresh parsley, finely chopped
2 tsp fresh dill, finely chopped
2 tsp fresh tarragon, finely chopped
1/4 tsp ground cinnamon
sea salt and freshly-ground black pepper
Method:
Chill the pastry for at least 20 minutes in the refrigerator. After this time, turn the pastry out onto a lightly-floured work surface and roll out to about 3mm (1/2 in) thick. Use to line the sides and base of a deep loose-based tart dish (about 23cm [9 in] diameter).
Trim off the excess pastry then chill in the refrigerator for 30 minutes (this helps prevents the pastry from shrinking during cooking). After this time, line the pastry case with greaseproof (waxed) paper and baking beans. Transfer to an oven pre-heated to 200ºC (400ºF) and bake for 15 minutes.
Remove from the oven and lift out the beans and paper. Prick the base all over with the tines of a fork then brush with a little beaten egg. Return to the oven and bake for 6 minutes more, or until the pastry is a light golden brown in colour. Remove the pastry shell from the oven and reduce the temperature to 190ºC (380ºF).
Chop the lobster meat into small pieces. Place the clotted cream in a mixing bowl and gradually stir in the milk until the mixture is smooth. Beat in the eggs then stir in the herbs and cinnamon. Season lightly to taste.
Arrange the lobster meat in the pastry shell then spoon over the milk and egg mixture. Return to the oven and bake for about 25 minutes more, or until the custard has just set, but is still slightly wobbly in the centre (if not ready, cook for 5 minutes more and test again).
Remove from the oven and allow to cool slightly before slicing into wedges and serving.
