Crab and Caramelised Fennel Tart

This could be the best crab tart I’ve ever invented. Fact. Not arrogance. The caramelised fennel gives the rich, brown and white meat a sweet astringence and texture and crab being one of the few crustacea that it isn’t sacrilege to add cheese to, the Parmesan, mustard and cayenne give body, strength, salt, a breath of heat. Warm is best.