Crab and Ginger Tart


  • 500g pack of 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


  1. Preheat the oven to 200'C. 
  2. Roll out the pastry to about 5mm thickness on a lightly floured surface and then line your tart tin.
  3. Line the pastry tin with greaseproof paper and fill it with baking beans. Bake blindly for 10-15 minutes then remove the baking beans and paper. Bake for a further 3-5 minutes until it is just cooked. 
  4. Reduce oven temperature to 180'C
  5. Blend together the ginger with the parsley and 2 tbsp of sunflower oil to a coarse paste. 
  6. Spread over the base of the tart and then scatter the crab meat over it. 
  7. Whisk together the eggs, egg yolks and creme fraiche and season. 
  8. Pour in the egg mixture once you have put the tart tin on a baking sheet.
  9. Bake the Tart for 30-35 minutes until just set. 
  10. To make the dressing, mix together the onions, lime juice, chilli, soy sauce, sunflower oil and sugar with 1 tbsp water. 
  11. Serve by drizzling some of the dressing over the tart.  
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