To drink: A white wine with loads of ripeness, such as Cederberg Bukettraube, will be perfect with these particular spices.
Preheat the oven to 200°C. For the dressing, whisk all the ingredients together. If necessary, add 15ml (1 tbsp) water to thin it. Set aside until needed. Roll the pastry out on a lightly floured work surface and line a 26cm loose-bottom tart tin with it. Chill in the fridge for 15 minutes, then line the pastry case with baking paper and fill it with baking beans. Bake blind until the pastry is dry to the touch but not coloured, about 10 – 15 minutes. Remove the beans and paper and bake until just cooked, about 3 – 5 minutes. Reduce the oven temperature to 180°C. Blend the ginger, parsley and oil to a coarse paste in a food processor. Spread it over the base of the tart case, then scatter the crabmeat over. Whisk the eggs, egg yolks and sour cream together, and season. Pour it over the crabmeat and bake until just set, about 30 – 35 minutes. Drizzle the tart with the dressing and serve warm.Crab and ginger tart with chilli dressing
Ingredients
Instructions
