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 butter, cold, diced (2 cm)
• 1 egg yolk, from large egg
• 1 tsp fine sea salt

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 crabmeat (half brown, half white)