Yield: Approx. 1kg pastry
Prep time: 15 minutes
Resting time: 30 minutes
Blind bake time: 20 + 15 minutes
Oven temperature: 160°C (fan)
Ingredients
Ingredients
2 whole large onions
500ml coconut milk
1 large red chilli (including seeds)
100g fresh ginger, peeled
100ml soy sauce
60ml lime juice
Prep time: 10 minutes
Resting time: Minimum 2 hours
Ingredients
Prep time: 15 minutes
Resting time: Minimum 1 hour (best made in advance)
Ingredients
Prep time: 10 minutes
Serves: As required
Ingredients
Prep time: 10 minutes
Cook time: 40 minutes
Equipment: Thermomix, baking tray, silpat (or silicone mat)
Ingredients
Rich Shortcrust Pastry & Tart Shell
In a large mixing bowl, combine the plain flour, fine salt, and Crispit. Mix lightly to distribute evenly.
Add the cold diced butter to the dry ingredients. Using your fingertips (or a mixer with paddle attachment), rub or mix until the texture resembles fine breadcrumbs.
Make a well in the centre and add the egg yolks. Mix gently until the dough just starts to come together — avoid overworking to keep the pastry tender.
Turn the mixture onto a lightly floured surface and gently knead until smooth. If the dough feels too dry, add a tablespoon of cold water at a time until it binds.
Wrap the dough tightly in cling film and refrigerate for at least 30 minutes before rolling.
Lightly flour your work surface. Roll out the chilled pastry to about 3mm thickness (■ inch).
Ensure the pastry is large enough to cover your tart tin, leaving a slight overhang.
Carefully lift the pastry into the tin, using a rolling pin for support if needed. Gently press the pastry into the edges and corners, avoiding stretching. Trim excess, leaving a small overhang to allow for shrinkage. Prick the base lightly with a fork. Chill again for 20–30 minutes to rest and firm.
Preheat oven to 160°C (fan). Line the tart with baking parchment and fill with baking beans or rice. Bake for 20 minutes, until edges are set and pale golden.
Carefully remove parchment and beans. Return tart shell to oven and bake for a further 10–15 minutes, or until base is dry and golden brown.
Allow to cool completely in the tin. Trim excess pastry with a sharp knife for a clean edge. The tart shell is now ready to fill.
Chef’s Tips:
Keep butter and dough cold to ensure a flaky, crisp pastry.
Resting the dough twice (before and after lining) helps prevent shrinkage.
For a glossy finish, brush with egg wash after the first bake and return to the oven for 2 minutes before filling.
Coconut, Onion & Ginger Reduction Sauce
Add the onions, coconut milk, red chilli (with seeds), and peeled ginger to a blender. Blend until completely smooth.
Pour the blended mixture into a saucepan. Cook over low to medium heat for around 2 hours, stirring occasionally, until the mixture has reduced and thickened.
Once reduced, pass the sauce through a fine sieve or chinois to achieve a silky texture. Discard any remaining solids.
Stir in the soy sauce and lime juice to taste. Adjust seasoning if needed.
Chef’s Note
This sauce pairs beautifully with grilled fish, roast vegetables, or rice dishes.
For extra depth, try finishing with a touch of toasted sesame oil or chopped coriander before serving.
Compressed Lettuce Preparation
Gently compress the lettuce to firm it up for cleaner slicing. Using a sharp knife, slice the lettuce finely into thin ribbons or chiffonade.
Transfer the sliced lettuce into a bowl of iced water. Allow to soak for at least 2 hours — this step ensures the leaves become crisp and fresh in texture.
When ready to serve, drain well and pat dry with paper towels. Store in a chilled container until use to maintain texture and colour.
Chef’s Note
This method enhances texture and visual appeal — ideal for finishing salads, garnishes, or plated dishes requiring a clean, crisp bite.
Compressed Cucumber Preparation
Peel the cucumber completely. Halve lengthways and remove the seeds using a spoon or knife tip.
Slice the cucumber into manageable pieces or batons. Place in a bowl or vacuum bag and season lightly with muscatel or sherry vinegar and a pinch of fine salt. Mix gently to coat evenly.
Leave to rest for at least 1 hour, ideally longer, to allow the vinegar to penetrate and lightly pickle the cucumber. If vacuum sealing, refrigerate during this time for best texture and flavour.
Once infused, dice the cucumber finely to the desired size — small enough to fit neatly inside a tart case or as a garnish. Keep chilled until ready to serve.
Chef’s Note
This preparation gives the cucumber a delicate acidity and enhanced freshness — perfect as a
light, crisp contrast in rich dishes such as tartlets, seafood starters, or canapés.
Cornish Crab Meat Preparation
Visit your local fishmonger and ask for cooked and hand-picked Cornish crab claw meat. Ensure the meat is fresh and sweet-smelling, with no excess shell or cartilage.
Place the crab meat in a chilled bowl. Lightly season with fine salt and cracked black pepper. Add a few drops of fresh lemon juice to lift the flavour.
Finely chop fresh chives and fold gently through the crab meat. Mix carefully to avoid breaking up the delicate flakes.
Use immediately, or cover and refrigerate until required.
Chef’s Note
Always taste before serving — the seasoning should enhance, not overpower, the natural sweetness of the crab. For added depth, a small amount of crème fraîche or light mayonnaise can be folded through just before plating.
Crispy Chicken Skin Element
Add the chicken stock, chicken skin, garlic, rosemary, and thyme to the Thermomix bowl. Cook for 10 minutes at 90°C on speed 3 to infuse and extract collagen.
Strain out the herbs and garlic, leaving the infused liquid and skin. Add the tapioca starch, salt, and jerk seasoning. Blend until smooth to form a thick, glossy batter.
Spread the mixture thinly and evenly across a silpat-lined baking tray. Bake in a fan-assisted oven at 160°C for 30 minutes, or until dry and crisp.
Remove from the oven and allow to cool completely. Break into shards or discs as required. Store in an airtight container until service.
Chef’s Note
This element delivers a crisp, savoury, and aromatic bite — balancing perfectly with the crab,
curry sauce, and fresh components. For extra punch, dust lightly with jerk seasoning just before
serving.
Crab Tart Assembly
Assembly time: 10 minutes
Serves: 1 portion
Components Required
Method
On a clean plate, place a dollop of smooth mango chutney in the centre. To one side of the
chutney, add a small spoon of lime pickle.
Into the tart shell, gently add the iced lettuce, ensuring any excess liquid has been drained. Lightly season the lettuce with a drizzle of oilseed rape and a pinch of salt. Add the compressed cucumber, finely diced, and mix gently within the tart.
Generously spoon in the seasoned Cornish crab meat — don’t hold back, as this is the hero of the dish. Lightly press to secure the filling without compacting it.
Place the filled tart neatly in the centre of the plate, on top of or just beside the mango chutney. Arrange shards of crispy chicken skin around or on top of the tart to add crunch and depth. Spoon the warm curry sauce around and slightly over the tart.
Garnish with a folly of micro leaves, a pinch of salt, and a drizzle of coriander herb oil for aroma and freshness.
Chef’s Note
The crisp chicken skin adds a delicate savoury texture that complements the sweetness of the
crab and the warmth of the curry sauce. Serve immediately for perfect contrast in texture and temperature.
Chef’s Note
Balance is key — ensure the crab remains the star while the chutney, pickle, and sauce bring brightness and depth. Serve immediately for best temperature and texture contrast.
Yield: Approx. 1kg pastry
Prep time: 15 minutes
Resting time: 30 minutes
Blind bake time: 20 + 15 minutes
Oven temperature: 160°C (fan)
Ingredients
Ingredients
2 whole large onions
500ml coconut milk
1 large red chilli (including seeds)
100g fresh ginger, peeled
100ml soy sauce
60ml lime juice
Prep time: 10 minutes
Resting time: Minimum 2 hours
Ingredients
Prep time: 15 minutes
Resting time: Minimum 1 hour (best made in advance)
Ingredients
Prep time: 10 minutes
Serves: As required
Ingredients
Prep time: 10 minutes
Cook time: 40 minutes
Equipment: Thermomix, baking tray, silpat (or silicone mat)
Ingredients
Rich Shortcrust Pastry & Tart Shell
In a large mixing bowl, combine the plain flour, fine salt, and Crispit. Mix lightly to distribute evenly.
Add the cold diced butter to the dry ingredients. Using your fingertips (or a mixer with paddle attachment), rub or mix until the texture resembles fine breadcrumbs.
Make a well in the centre and add the egg yolks. Mix gently until the dough just starts to come together — avoid overworking to keep the pastry tender.
Turn the mixture onto a lightly floured surface and gently knead until smooth. If the dough feels too dry, add a tablespoon of cold water at a time until it binds.
Wrap the dough tightly in cling film and refrigerate for at least 30 minutes before rolling.
Lightly flour your work surface. Roll out the chilled pastry to about 3mm thickness (■ inch).
Ensure the pastry is large enough to cover your tart tin, leaving a slight overhang.
Carefully lift the pastry into the tin, using a rolling pin for support if needed. Gently press the pastry into the edges and corners, avoiding stretching. Trim excess, leaving a small overhang to allow for shrinkage. Prick the base lightly with a fork. Chill again for 20–30 minutes to rest and firm.
Preheat oven to 160°C (fan). Line the tart with baking parchment and fill with baking beans or rice. Bake for 20 minutes, until edges are set and pale golden.
Carefully remove parchment and beans. Return tart shell to oven and bake for a further 10–15 minutes, or until base is dry and golden brown.
Allow to cool completely in the tin. Trim excess pastry with a sharp knife for a clean edge. The tart shell is now ready to fill.
Chef’s Tips:
Keep butter and dough cold to ensure a flaky, crisp pastry.
Resting the dough twice (before and after lining) helps prevent shrinkage.
For a glossy finish, brush with egg wash after the first bake and return to the oven for 2 minutes before filling.
Coconut, Onion & Ginger Reduction Sauce
Add the onions, coconut milk, red chilli (with seeds), and peeled ginger to a blender. Blend until completely smooth.
Pour the blended mixture into a saucepan. Cook over low to medium heat for around 2 hours, stirring occasionally, until the mixture has reduced and thickened.
Once reduced, pass the sauce through a fine sieve or chinois to achieve a silky texture. Discard any remaining solids.
Stir in the soy sauce and lime juice to taste. Adjust seasoning if needed.
Chef’s Note
This sauce pairs beautifully with grilled fish, roast vegetables, or rice dishes.
For extra depth, try finishing with a touch of toasted sesame oil or chopped coriander before serving.
Compressed Lettuce Preparation
Gently compress the lettuce to firm it up for cleaner slicing. Using a sharp knife, slice the lettuce finely into thin ribbons or chiffonade.
Transfer the sliced lettuce into a bowl of iced water. Allow to soak for at least 2 hours — this step ensures the leaves become crisp and fresh in texture.
When ready to serve, drain well and pat dry with paper towels. Store in a chilled container until use to maintain texture and colour.
Chef’s Note
This method enhances texture and visual appeal — ideal for finishing salads, garnishes, or plated dishes requiring a clean, crisp bite.
Compressed Cucumber Preparation
Peel the cucumber completely. Halve lengthways and remove the seeds using a spoon or knife tip.
Slice the cucumber into manageable pieces or batons. Place in a bowl or vacuum bag and season lightly with muscatel or sherry vinegar and a pinch of fine salt. Mix gently to coat evenly.
Leave to rest for at least 1 hour, ideally longer, to allow the vinegar to penetrate and lightly pickle the cucumber. If vacuum sealing, refrigerate during this time for best texture and flavour.
Once infused, dice the cucumber finely to the desired size — small enough to fit neatly inside a tart case or as a garnish. Keep chilled until ready to serve.
Chef’s Note
This preparation gives the cucumber a delicate acidity and enhanced freshness — perfect as a
light, crisp contrast in rich dishes such as tartlets, seafood starters, or canapés.
Cornish Crab Meat Preparation
Visit your local fishmonger and ask for cooked and hand-picked Cornish crab claw meat. Ensure the meat is fresh and sweet-smelling, with no excess shell or cartilage.
Place the crab meat in a chilled bowl. Lightly season with fine salt and cracked black pepper. Add a few drops of fresh lemon juice to lift the flavour.
Finely chop fresh chives and fold gently through the crab meat. Mix carefully to avoid breaking up the delicate flakes.
Use immediately, or cover and refrigerate until required.
Chef’s Note
Always taste before serving — the seasoning should enhance, not overpower, the natural sweetness of the crab. For added depth, a small amount of crème fraîche or light mayonnaise can be folded through just before plating.
Crispy Chicken Skin Element
Add the chicken stock, chicken skin, garlic, rosemary, and thyme to the Thermomix bowl. Cook for 10 minutes at 90°C on speed 3 to infuse and extract collagen.
Strain out the herbs and garlic, leaving the infused liquid and skin. Add the tapioca starch, salt, and jerk seasoning. Blend until smooth to form a thick, glossy batter.
Spread the mixture thinly and evenly across a silpat-lined baking tray. Bake in a fan-assisted oven at 160°C for 30 minutes, or until dry and crisp.
Remove from the oven and allow to cool completely. Break into shards or discs as required. Store in an airtight container until service.
Chef’s Note
This element delivers a crisp, savoury, and aromatic bite — balancing perfectly with the crab,
curry sauce, and fresh components. For extra punch, dust lightly with jerk seasoning just before
serving.
Crab Tart Assembly
Assembly time: 10 minutes
Serves: 1 portion
Components Required
Method
On a clean plate, place a dollop of smooth mango chutney in the centre. To one side of the
chutney, add a small spoon of lime pickle.
Into the tart shell, gently add the iced lettuce, ensuring any excess liquid has been drained. Lightly season the lettuce with a drizzle of oilseed rape and a pinch of salt. Add the compressed cucumber, finely diced, and mix gently within the tart.
Generously spoon in the seasoned Cornish crab meat — don’t hold back, as this is the hero of the dish. Lightly press to secure the filling without compacting it.
Place the filled tart neatly in the centre of the plate, on top of or just beside the mango chutney. Arrange shards of crispy chicken skin around or on top of the tart to add crunch and depth. Spoon the warm curry sauce around and slightly over the tart.
Garnish with a folly of micro leaves, a pinch of salt, and a drizzle of coriander herb oil for aroma and freshness.
Chef’s Note
The crisp chicken skin adds a delicate savoury texture that complements the sweetness of the
crab and the warmth of the curry sauce. Serve immediately for perfect contrast in texture and temperature.
Chef’s Note
Balance is key — ensure the crab remains the star while the chutney, pickle, and sauce bring brightness and depth. Serve immediately for best temperature and texture contrast.
