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Crab Tart

Serves: 6Category: Tarts & pastriesMealtime: LunchMachine: Cooking MachineTotal time (min.): 70
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This take on the classic French quiche is just delightful, here we used a dressed crab and some wonderfully nutty Gruyere cheese to compliment it. Easy to throw together, great for a summer’s day luncheon. We used our simple shortcrust pastry recipe, alternatively you can use a pre-prepared shop bought pastry.




  1. Pre-heat oven - 200°C
  2. Line a clean tart tin with shortcrust pastry
  3. Prick the pastry with a fork
  4. Chill in fridge - 15 min
  5. Retrieve the pastry from the fridge
  6. Line with parchment paper
  7. Fill the tin with baking beans
  8. Bake - 10 min, 200°C
  9. Remove from oven
  10. Remove the baking beans from the pastry case
  11. Brush with egg
  12. Bake until light golden then reduce heat - 5 min, 200°C
  13. Remove from oven and let cool
  14. Attach the Stir Tool
  15. Add salted butter to the Cooking Chef XL Bowl
  16. Lift the Cooking Chef head and fit the heat shield
  17. Heat with splashguard fitted until melted - 1 min, 120°C, Speed OFF
  18. Then add leek, fennel bulb and fresh thyme to the Cooking Chef XL Bowl
  19. Cook with splashguard fitted until softened - 7 min, 120°C, Stir 2
  20. Transfer content of Cooking Chef XL Bowl to tart tin
  21. Add white crab meat to the tart tin
  22. Spread evenly then set aside
  23. Clean Cooking Chef bowl
  24. Attach the Whisk
  25. Add egg and crème fraîche to the Cooking Chef XL Bowl
  26. Mix with splashguard fitted until combined - 2 min, Speed 4
  27. Pour egg mixture into tart tin
  28. Sprinkle with gruyère cheese evenly
  29. Season with cayenne pepper and salt
  30. Bake until golden brown - 25 min, 180°C
  31. Remove from oven and let cool
  32. Serve

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