Torta salgada rápida e fácil de caranguejo com gengibre e molho de pimenta

Ingredientes

• For the tart
• 450g/1lb short crust pastry
• 10cm/4in piece fresh ginger, peeled and roughly chopped
• 1 large bunch flat leaf parsley
• 2 tbsp sunflower oil
• 350g/12oz fresh white crabmeat
• 2 free-range eggs
• 2 free-range egg yolks
• 325ml/11fl oz crème fraiche
• salt and freshly ground black pepper
• For the chilli dressing
• 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

Modo de preparo

1. 1

   Method

2. 2

   1. Preheat the oven to 200C/400F/Gas 6.

3. 3

   2. 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.

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   3. Line the pastry tart case with greaseproof paper and fill with baking beans.

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   4. Bake in the oven for 10-15 minutes.

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   5. 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.

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   6. Reduce the heat to 180C/350F/Gas 4.

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   7. In a small food processor, blend the ginger with the parsley and two tablespoons of sunflower oil.

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   8. Spread over the base of the tart case.

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    9. Scatter the crabmeat over the top of the ginger mixture.

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    10. In a bowl combine the eggs and egg yolks with the crème fraîche and season with salt and freshly ground black pepper.

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    11. Pour into the tart case.

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    12. Return the tart to the oven for 30-35 minutes or until just set.

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    13. 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.

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    14. Serve the tart warm with a drizzling of chilli dressing.