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Photo of Easy crab tart by WW

Easy crab tart

5 - 8
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min
This pretty tart filled with sweet crab meat can also be served cold, making it perfect fare for your next picnic


Reduced-fat puff pastry

55 g, just thawed, trimmed


4 medium

Egg white

2 medium

Creme fraiche

60 g, (1/4 cup)


400 g

Green shallot(s)

3 individual, thinly sliced

Ground cayenne pepper

1 tsp


1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round fluted tart tin with oil. Press pastry into prepared tin and trim excess. Place tin on a baking tray and refrigerate for 10 minutes.
  2. Meanwhile, whisk eggs, egg whites and crème fraîche in a large bowl until combined. Stir in crab meat, shallots, cayenne pepper and season with salt and freshly ground black pepper. Pour crab mixture into pastry case.
  3. Bake for 35–40 minutes or until pastry is golden and filling is set. Stand tart in tin for 10 minutes before cutting into wedges. Serve with a lemon wedge.


SERVING SUGGESTION: salad of sliced cucumber and watercress.Crème fraîche is a French version of sour cream and is quite rich with a slight nutty flavour. It is available in the dairy section of most supermarkets.