3 sheets filo pastry melted butter for brushing 2 Tbs. oil 1 onion, peeled and finely chopped 2 cloves garlic, peeled and crushed 2 tsp. mild curry paste 8oz/225g white crab meat 2 eggs 2 Tbs. double cream 2 Tbs. milk 3 Tbs. coconut milk salt and freshly ground black pepper basil leaves basil sprig for decoration
Instructions
1) Using a 10in/20cm dinner plate as a marker, cut 3 rounds of filo pastry.
Paint a loose bottomed tart tin with melted butter, then tuck one round of filo inside to line it. Butter this. Place the next round on top and butter this, too, then put in the last one and butter again. Bake blind for 5 minutes at 375F, 190C. Remove from oven and cool.
2) Heat oil in a pan and fry onion and garlic over low heat until soft but not brown. Add curry paste and cook for 1 minute. Next add crab meat and stir well to mix. Remove from heat and cool slightly. Spoon over over the base of the filo case.
3) Beat eggs with cream, milk and coconut milk. Season, then pour over crab meat mix. Place a few whole basil leaves on top. Return to oven and bake for about 35 minutes, or until set and brown. Decorate with a fresh basil sprig.
