Crab tart with salad or spinach

Ingredients

370 g	Shortcrust pastry
2	Eggs
200 ml	Double cream
2	Lemons, for 2 tablespoons of juice
½ tsp	Tabasco sauce
350 g	Crab meat, white a brown meat (Main)

Directions

1. Preheat oven to 180 degC.
2. Roll out pastry in flan dish or tin, prick the base with fork, then chill for 15 minutes.
3. Line pastry with greaseproof paper and bake for 10-15 minutes.
4. Remove paper and bake for five more minutes.
5. Remove from oven, and allow to cool down.
6. For the filling, beat the eggs, double cream, lemon juice and Tabasco sauce and stir in crab meat.
7. Pour in cool pastry case and cook for 15-20 minutes until centre is firm to touch.
8. Serve with salad or spinach.