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
