Caroline Hart's crab, chorizo and coriander tarts

These take five minutes to prepare, 15 minutes to cook and are the best thing to eat after surfing in Cornwall.

Makes 6 tarts
pre-rolled shortcrust pastry 1 packet
white crab meat from 1 medium-sized crab or a 225g tub of white crab meat
cooked chorizo sausage 1 medium, chopped into small cubes
fresh coriander a bunch, chopped
double cream 275ml
egg yolks 3 large
salt and pepper

You will also need
6 individual 12-14cm diameter metal tart tins

Preheat the oven to 180C/gas mark 4.

Butter the tart tins so the pastry does not stick. Roll out the pastry and line the tins. One packet of pastry should easily make six tarts. Fill the pastry cases with a generous spoonful each of the white crab meat, chopped chorizo and the fresh coriander.

In a jug, whisk together the double cream and the egg yolks using a fork. Season well with salt and pepper. Pour or spoon sufficient of the creamy mixture to cover the crab meat but do not overfill the cases as the mixture will rise during cooking. You can add an extra grind of black pepper at this stage, according to taste.

Cook for around 15 minutes, until the top of the tart is brown and the pastry crisp and golden.