Preheat the oven to 200°C.
Roll out the pastry and line a 25cm tart tin, then chill for 15 minutes.
Line the case with greaseproof paper and fill with baking beans.
Bake the pastry for 10-15 minutes.
Remove the paper and beans and bake for another 3-5 minutes.
Reduce the oven temperature to 180°C.
Blend the ginger, parsley, and 2 tablespoons of oil in a food processor.
Spread the ginger mixture over the tart base.
Scatter the crabmeat over the ginger layer.
Whisk the eggs, yolks, and crème fraîche together with seasoning.
Pour the egg mixture into the tart case.
Bake for 30-35 minutes until the filling is just set.
Whisk the spring onions, lime juice, chilli, soy sauce, 6 tablespoons of oil, sugar, and water.
Serve the warm tart drizzled with the dressing.