Crab and watercress soufflé tarts

Method

1. Preheat the oven to 200°C/fan180°C/gs 6.
2. Melt the butter in a large saucepan over a medium heat, then add the flour and cayenne pepper. Cook, stirring, for 2 minutes.
3. Slowly whisk in the milk until it forms a thick paste, then add the egg yolks (whites reserved), crabmeat and the watercress.
4. Remove from the heat and season well (it should taste a little too salty).
5. Whisk the reserved egg whites in a clean bowl until soft peaks form.
6. Gently fold 1 tbsp through the crab mixture to loosen it, then fold through the remaining whisked egg whites in 2 batches until combined.
7. Divide the mixture among the pastry cases, then put them on a baking sheet and bake in the top third of the oven for 12-15 minutes until golden. Serve straightaway.