Name: Crab and Caramelised Fennel Tart
Yield: makes 24 cm/9½ inch tart serves 8
Ingredients: 2 eggs + 2 yolks; 2 heaped tbsps Parmesan, grated; 400 g crabmeat, equal white and brown; 1 tbsp. olive oil; 300 ml. (double) cream; 1½ dstspns Dijon mustard; a knife-tip of cayenne; sea salt and white pepper; 3 fennel bulbs; 2 dstspns unrefined granulated sugar

Preparation info

makes 24 cm 9½ inch tart serves
8

Difficulty
Medium

Appears in

Smart Tart

By Tamasin Day-Lewis

Published 2013

About

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.