Crab & ginger tart with a chilli dressing

800 kcal or less crabmeat crème fraîche egg eggs flan for a crowd ginger lime limes mains over an hour parsley quiche root ginger shellfish shortcrust pastry spring onion spring onions

N/A

Source

Ingredients

500g pack shortcrust pastry

10cm piece fresh root ginger , peeled and roughly chopped

20g pack fresh parsley , preferably flat leaf

2 tbsp sunflower oil

250g fresh white crabmeat

2 eggs , plus 2 egg yolks

300ml crème fraîche

4 spring onions , finely chopped

1 lime , juice only

1 red chilli , seeded and finely chopped

3 tbsp light soy sauce

6 tbsp sunflower oil

1 tsp golden caster sugar

Method

Heat oven to 200C/fan 180C/gas 6. On a lightly floured surface, roll out the pastry to 5mm thickness and use to line a 25cm loose-bottom shallow tart tin. Cover and chill for 15 mins.

Line the pastry case with greaseproof paper and fill with baking beans. Bake for 10-15 mins until dry to touch, but not coloured. Remove the paper and beans and return the pastry case to the oven for a further 3-5 mins until it is just cooked. Reduce the oven to 180C/fan 160C/gas 4.

In a small food processor, blend the ginger with the parsley and 2 tbsp of sunflower oil to a coarse paste. Spread over the base of the tart case. Scatter the crab meat over the ginger paste. Whisk together the eggs and egg yolks with the crème fraîche, then season. Put the tart tin on a baking sheet and pour in the egg mixture. Return the tart to the oven for 30-35 mins 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 1 tbsp water. Serve the tart warm with a drizzling of dressing.