Crab And Ginger Tart With A Chilli Dressing
This delectable crab tart is a harmonious blend of fresh white crabmeat, zesty lime, and aromatic ginger, all nestled in a buttery shortcrust pastry shell. With a creamy crème fraîche filling and a tangy soy and chilli dressing, this dish is a delightful balance of flavors that will surely impress your guests. Serve warm for a deliciously satisfying meal that's both elegant and comforting.
— Constant Cookbook
Ingredients
- 450g/1lb ready made shortcrust pastry
- 10cm/4in piece fresh ginger
- 1 large bunch flatleaf parsley
- 2 tbsp sunflower oil
- 350g/12oz fresh white crabmeat
- 2 free-range eggs
- 2 free-range egg yolks
- 325ml/11fl oz crème fraîche
- salt and freshly ground black pepper
- 4 spring onions
- 1 lime
- 1 red chilli
- 3 tbsp soy sauce
- 6 tbsp sunflower oil
- 1 tsp caster sugar
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- On a lightly floured surface, roll out the pastry and use to line a 25cm/10in loose-bottomed tart tin. Cover and place in the fridge for 15 minutes.
- Line the pastry tart case with greaseproof paper and fill with baking beans.
- Bake in the oven for 10-15 minutes.
- Remove the greaseproof paper and beans and return the tart case to the oven for a further 3-5 minutes until it is just cooked.
- Reduce the heat to 180C/350F/Gas 4.
- In a small food processor, blend the ginger with the parsley and two tablespoons of sunflower oil.
- Spread over the base of the tart case.
- Scatter the crabmeat over the top of the ginger mixture.
- In a bowl combine the eggs and egg yolks with the crème fraîche and season with salt and freshly ground black pepper.
- Pour into the tart case.
- Return the tart to the oven for 30-35 minutes or until just set.
- Meanwhile, make the dressing. In a small bowl, whisk together the onions, lime juice, chilli, soy sauce, sunflower oil and sugar with one tablespoon of water. Season to taste.
- Serve the tart warm with a drizzling of chilli dressing.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 8-10
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