Tarte Au Crabe Royal Et Tomate* Recipe

Preparation

1. 1

   Make the Tart Crust

   In a mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cold water, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

2. 2

   Pre-bake the Crust

   Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a tart pan. Place the dough in the pan and prick the bottom with a fork. Bake for 15 minutes or until lightly golden. Remove from the oven and let cool.

3. 3

   Prepare the Filling

   In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Gently fold in the King crab meat and chopped chives.

4. 4

   Assemble the Tart

   Pour the crab mixture into the pre-baked tart crust. Halve the cherry tomatoes and arrange them on top of the filling.

5. 5

   Bake the Tart

   Bake the tart in the oven for 25-30 minutes or until the filling is set and the top is golden brown. Let cool slightly before slicing.

6. 6

   Serve

   Serve warm or at room temperature. Garnish with Kristal caviar just before serving for an indulgent touch.