Name: Curried Crabmeat Tart
Yield: Makes one 25 cm tart, about 8 servings
Cuisine: Italian
Ingredients: 1 tablespoon nam prikpao (Thai chilli paste); 2 tablespoons sunflower or other mild vegetable oil; 340 g white crabmeat; 2-4 green, red, or a combination of Thai bird’s eye chillies, stemmed, rinsed and sliced (see Note); 4 tablespoons coarsely chopped Asian celery leaves (Western celery leaves can do in a Pinch); 1 small bunch spring onions (about 35 g), rinsed, trimmed, white part and half the green, cut into 1.25 cm pieces; 2 teaspoons oyster sauce; 120 ml chicken stock; One 25 cm tart crust made from Flaky Buttery Dough, fully baked; 4 medium eggs; ½ teaspoon fine sea salt; ½ teaspoon freshly ground white pepper; 1 teaspoon caster sugar; 1 tablespoon best-quality curry powder; 30 g unsalted butter

Preparation info

Makes one 25 cm tart, about
8
servings

Difficulty
Medium

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

A popular dish at seafood restaurants in Bangkok, curried crab is usually served in the shell, leaving diners in need of an immediate shower after the meal. My friend Chef Somsak, who used to have a restaurant in the northern part of the city before the 2Q11 autumn floods destroyed it, made his version, using crabmeat, several times when I visited him there. I was surprised at the use of butter in a Thai dish but Chef Somsak assured me that it’s an importan