Crab & Ginger Tart with Chili Dressing Recipe
Introduction
This Crab & Ginger Tart is a delightful blend of fresh seafood and zesty spice, perfect for a light lunch or elegant starter. The silky crab filling is complemented by a fragrant ginger paste and a tangy chilli dressing that adds a subtle kick.
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
Instructions
- Step 1: Heat the oven to 200°C (fan 180°C/gas mark 6). On a lightly floured surface, roll out the pastry to 5mm thickness and use it to line a 25cm loose-bottom shallow tart tin. Cover and chill for 15 minutes.
- Step 2: Line the pastry case with greaseproof paper and fill with baking beans. Bake for 10–15 minutes until dry to the touch but not coloured. Remove the paper and beans, then return the pastry to the oven for a further 3–5 minutes until just cooked. Reduce the oven temperature to 180°C (fan 160°C/gas mark 4).
- Step 3: In a small food processor, blend the ginger, parsley, and 2 tablespoons of sunflower oil to a coarse paste. Spread this evenly over the base of the tart case, then scatter the crabmeat on top.
- Step 4: Whisk together the eggs and egg yolks with the crème fraîche, seasoning to taste. Place the tart tin on a baking sheet and pour in the egg mixture over the crab and ginger layer.
- Step 5: Return the tart to the oven and bake for 30–35 minutes, or until the filling is just set.
- Step 6: Meanwhile, prepare the dressing by whisking together the spring onions, lime juice, chilli, soy sauce, 6 tablespoons sunflower oil, golden caster sugar, and 1 tablespoon water in a small bowl.
- Step 7: Serve the tart warm, drizzled with the chilli dressing for a bright and spicy finish.
Tips & Variations
- For a more intense ginger flavor, add a little grated fresh ginger to the egg and crème fraîche mixture.
- If fresh crabmeat is unavailable, canned crab can be used but drain it well to avoid excess moisture.
- Try substituting parsley with fresh coriander for an herbaceous twist.
- Adjust the chilli in the dressing to suit your heat preference or omit for a milder taste.
Storage
Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warm throughout. The chilli dressing is best freshly made but can be kept separately in a sealed container for up to 1 day in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the tart ahead of time?
Yes, you can prepare the tart up to and including the baking step, then cool and refrigerate it. Reheat before serving and add the fresh chilli dressing afterward for best results.
What can I use if I don’t have crème fraîche?
Sour cream or a mixture of yogurt and cream can be used as a substitute, though the texture and tanginess may vary slightly.
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Crab & Ginger Tart with Chili Dressing Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
A delicate crab and ginger tart featuring a crisp shortcrust pastry base layered with a fragrant ginger and parsley paste, succulent fresh white crabmeat, and a creamy egg and crème fraîche filling. Served warm with a zesty, spicy chilli dressing for a perfect balance of flavors.
Ingredients
Scale
Pastry
- 500g pack shortcrust pastry
Filling
- 10cm piece fresh root ginger, peeled and roughly chopped
- 20g pack fresh parsley, preferably flat leaf
- 2 tbsp sunflower oil (for paste)
- 250g fresh white crabmeat
- 2 eggs
- 2 egg yolks
- 300ml crème fraîche
Dressing
- 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
- 1 tbsp water
Instructions
- Prepare the Pastry: On a lightly floured surface, roll out the shortcrust pastry to 5mm thickness. Use it to line a 25cm loose-bottom shallow tart tin. Cover and chill the pastry-lined tin in the refrigerator for 15 minutes to set.
- Blind Bake the Pastry: Line the pastry case with greaseproof paper and fill it with baking beans. Bake in a preheated oven at 200°C (fan 180°C/gas mark 6) for 10-15 minutes until the pastry is dry to the touch but not coloured. Remove the paper and beans, then bake the pastry case for an additional 3-5 minutes until just cooked. Reduce the oven temperature to 180°C (fan 160°C/gas mark 4).
- Make the Ginger Paste: In a small food processor, blend the peeled ginger, fresh parsley, and 2 tablespoons of sunflower oil into a coarse paste. Spread this paste evenly over the base of the baked tart case.
- Add the Crab Meat: Scatter the fresh white crabmeat evenly over the ginger paste layer in the tart case.
- Prepare the Filling Mixture: In a bowl, whisk together the 2 eggs and 2 egg yolks with the crème fraîche until smooth and well combined. Season with salt and pepper to taste.
- Fill and Bake the Tart: Place the tart tin on a baking sheet for stability. Pour the egg and crème fraîche mixture over the crab meat and ginger paste. Return the tart to the oven and bake for 30-35 minutes, or until the filling is just set and slightly golden.
- Make the Chilli Dressing: Meanwhile, in a small bowl, whisk together finely chopped spring onions, lime juice, seeded and chopped red chilli, light soy sauce, 6 tablespoons sunflower oil, golden caster sugar, and 1 tablespoon water until the dressing is well combined and slightly emulsified.
- Serve: Remove the tart from the oven and serve warm with a generous drizzle of the chilli dressing over the top or on the side as preferred.
Notes
- Chilling the pastry before blind baking helps prevent shrinkage and keeps the crust crisp.
- Ensure the crabmeat is fresh and white for the best delicate flavor and texture.
- The ginger and parsley paste adds a fragrant base that complements the sweetness of the crab.
- The chilli dressing can be adjusted in heat by modifying the amount of red chilli used.
- If you prefer, use low-fat crème fraîche to reduce fat content, but flavor may be slightly less rich.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: crab tart, ginger tart, seafood tart, baked tart, shortcrust pastry recipe, spicy dressing, British seafood dish
