Crab and ginger tart with chilli dressing

Chilli dressing

• 1 fresh long red chilli, cut into thirds and deseeded if preferred
• 4 spring onions/shallots, cut into thin slices
• 20 g lime juice
• 1 tbsp light soy sauce
• 2 tbsp rice wine vinegar
• 90 g avocado oil
• 1 tbsp raw sugar

Crab and ginger tart

• 250 g plain flour, plus extra for dusting
• 125 g unsalted butter
• 3 tbsp water
• ¾ tsp salt
• 50 g piece fresh ginger, peeled and cut into slices
• 20 g fresh coriander (approx. 1 bunch), leaves and stalks
• 2 tbsp olive oil
• 280 g crab meat
• 300 g sour cream
• 2 eggs
• 2 egg yolks
• ¼ tsp ground black pepper
• rocket leaves, to serve