Crab Tart

Pastry

• 1 tsp black peppercorns
• 50 g Parmesan cheese cut in pieces (2 cm)
• 220 g plain flour plus extra for dusting
• 170 g unsalted butter cold, diced (2 cm)
• 1 egg yolk from large egg
• 1 tsp fine sea salt
• plain flour plus extra for dusting

Filling

• 2 large eggs
• 2 egg yolks from large eggs
• 280 g double cream
• 2 tsp lemon juice
• ½ tsp Tabasco® sauce
• ½ tsp fine sea salt
• ¼ tsp ground black pepper
• 450 g crab meat (half brown, half white)