Description
A delightful Crab & Ginger Tart with a zesty chilli dressing, combining the sweetness of fresh white crabmeat with the warming spice of ginger and a tangy, slightly spicy chilli soy dressing. Perfect as a light lunch or elegant appetizer, this tart features a buttery shortcrust pastry base filled with a creamy, egg-rich mixture, highlighted by fresh parsley and spring onions.
Ingredients
Scale
Pastry and Filling
- 500g pack shortcrust pastry
- 10cm piece fresh root ginger, peeled and roughly chopped
- 20g pack fresh flat leaf parsley
- 2 tbsp sunflower oil
- 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 Pastry Case: Heat oven to 200C/fan 180C/gas 6. On a lightly floured surface, roll out the shortcrust pastry to about 5mm thickness and use it to line a 25cm loose-bottom shallow tart tin. Cover and chill in the refrigerator for 15 minutes to rest the pastry.
- Blind Bake Pastry: Line the pastry case with greaseproof paper and fill with baking beans. Bake for 10-15 minutes until the pastry feels dry to the touch but is not coloured. Remove the paper and beans and return the pastry case to the oven for a further 3-5 minutes until the base is just cooked. Reduce the oven temperature to 180C/fan 160C/gas 4.
- Make Ginger Parsley Paste: In a small food processor, blend the peeled and chopped ginger with the fresh parsley and 2 tablespoons of sunflower oil until you achieve a coarse paste. Spread this evenly over the base of the partially baked tart case.
- Arrange Crab and Prepare Filling Mixture: Scatter the fresh white crabmeat evenly over the ginger paste layer in the tart. In a bowl, whisk together the 2 whole eggs, 2 egg yolks, and the crème fraîche, seasoning to taste with salt and pepper. Pour this creamy mixture over the crab and ginger paste in the tart.
- Bake the Tart: Place the filled tart tin on a baking sheet and bake in the heated oven for 30-35 minutes, or until the filling is just set and golden on top.
- Prepare Chilli Dressing: While the tart bakes, combine the finely chopped spring onions, lime juice, red chilli, light soy sauce, 6 tablespoons sunflower oil, golden caster sugar, and 1 tablespoon water in a small bowl. Whisk thoroughly to emulsify and create a vibrant, tangy dressing.
- Serve: Remove the tart from the oven and allow it to cool slightly. Serve warm with a generous drizzle of the chilli dressing over the top for a fresh, spicy finish.
Notes
- Ensure the ginger is fresh and peeled properly for a bright, pungent flavor.
- Use fresh white crabmeat for the best texture and taste; canned crabmeat may be too moist and can alter the filling consistency.
- The tart can be served warm or at room temperature, making it ideal for entertaining.
- The chilli dressing can be adjusted for heat by adding more or less red chilli to taste.
- Blind baking the pastry ensures a crisp base that does not become soggy when filled.
- Use a loose-bottom tart tin to make removal easier and keep the tart intact.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British
Keywords: crab tart, ginger tart, seafood tart, shortcrust pastry tart, chilli dressing, British seafood recipe, savory tart
