Crab and Coriander Tart

A savory seafood tart with fresh crab, ginger, and coriander, served alongside a zesty, fresh tomato salsa.

Estimated Nutrition

	Per Serving	Total
Calories	355.7 kcals	2845.6 kcals
Carbohydrates	14.8 grams	118.4 grams
Fat	24.1 grams	192.8 grams
Protein	19.8 grams	158.4 grams

Cook Time

40 mins

Produces

8 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
piece

Savoury Pastry

One recipe or packet, lined and blind baked

1
pinch

Sugar

CondimentsSauces

0.5
tsp

Tabasco

To taste as alternative to chilli

Dairy

3
piece

Egg

Large

1
piece

Egg Yolk

300
ml

Cream

50
g

Parmesan

Grated

Fruits

1
tbsp

Lemon Juice

Liquids

0.5
piece

Lime Juice

NutsSeeds

2
tbsp

Coriander

Chopped

1
piece

Salt

To taste

1
piece

Black Pepper

Freshly ground, to taste

1
clove

Garlic

Crushed

1
tbsp

Coriander

Heaped, chopped

Seafood

400
g

Crab Meat

Fresh or frozen

Vegetables

1
tsp

Ginger

Grated

0.25
piece

Red Chilli

De-seeded

4
piece

Tomato

Ripe, chopped

1
tbsp

Onion

Chopped

0.5
piece

Chilli

Finely chopped

Steps

Preheat your oven to 180°C.
Whisk the eggs and yolk together in a bowl.
Stir in the crab meat, cream, lemon juice, coriander, ginger, and chili.
Season with salt and pepper and pour the mixture into the baked pastry case.
Sprinkle the parmesan over the top and bake for 40 minutes until firm.
Combine tomatoes, onion, garlic, chilli, coriander, lime juice, salt, pepper, and sugar for the salsa.
Serve the tart warm with the tomato salsa on the side.