Ingredients

• 450g/1lb ready made shortcrust pastry
• 10cm/4in piece fresh ginger
• peeled and roughly chopped
• 1 large bunch flatleaf parsley
• 2 tbsp sunflower oil
• 350g/12oz fresh white crabmeat
• 2 free-range eggs
• 2 free-range egg yolks
• 325ml/11fl oz crème fraîche
• salt and freshly ground black pepper
• 4 spring onions
• finely chopped
• 1 lime
• juice only
• 1 red chilli
• finely chopped
• 3 tbsp soy sauce
• 6 tbsp sunflower oil
• 1 tsp caster sugar

Directions

• Preheat the oven to 200C/400F/Gas 6.
• On a lightly floured surface
• roll out the pastry and use to line a 25cm/10in loose-bottomed tart tin. Cover and place in the fridge for 15 minutes.
• Line the pastry tart case with greaseproof paper and fill with baking beans.
• Bake in the oven for 10-15 minutes.
• Remove the greaseproof paper and beans and return the tart case to the oven for a further 3-5 minutes until it is just cooked.
• Reduce the heat to 180C/350F/Gas 4.
• In a small food processor
• blend the ginger with the parsley and two tablespoons of sunflower oil.
• Spread over the base of the tart case.
• Scatter the crabmeat over the top of the ginger mixture.
• In a bowl combine the eggs and egg yolks with the crème fraîche and season with salt and freshly ground black pepper.
• Pour into the tart case.
• Return the tart to the oven for 30-35 minutes or until just set.
• Meanwhile
• make the dressing. In a small bowl
• whisk together the onions
• lime juice
• chilli
• soy sauce
• sunflower oil and sugar with one tablespoon of water. Season to taste.
• Serve the tart warm with a drizzling of chilli dressing.