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Pre-heat the oven to 220C
Roll out the pastry on a floured surface and use to line a 25cm loose-based tartlet tin (or 4 x 11cm cases if making individual tartlets)
Line the pastry case with crumpled greaseproof paper, cover the base with a generous layer of baking beans and bake blind for 15 minutes
Remove the paper and beans, brush the inside of each pastry case with a little unbeaten egg white and return to the oven for 2 minutes
Remove from the oven and lower the temperature to 200C
Mix the crab meat with egg yolks, cream, cayenne, and some salt and pepper
Spoon the mixture into the tart case (s) and sprinkle with the grated Gruyère cheese
Bake at the top of the oven for 15 – 20 minutes, until lightly golden
Serve warm with a simple salad