Crab, Saffron and Parmesan Tartlets

Shortcrust Pastry

• 80 g Parmesan cheese, cut in pieces (2 cm)
• 225 g plain flour, plus extra for dusting
• 120 g unsalted butter, cold, diced, plus extra for greasing
• 1 Tbsp water
• ¼ tsp fine sea salt

Filling

• 30 g milk
• 1 pinch saffron threads
• 150 g double cream
• 1 medium egg
• 2 pinches ground cayenne pepper
• 2 pinches fine sea salt
• 2 pinches ground black pepper
• 200 g fresh crab meat, mix of white and brown