150 gram flour
75 gram butter, softened
½ teaspoon of salt
2-3 tablespoon of cold water
150 gram crab sticks, chopped
1 large carrot, grated
½ of red bell pepper, chopped
4 tablespoons of chopped spring onions
3-4 tablespoons of olive oil
3 tablespoons of lime juice
Salt, pepper to taste
For the pastry, sift the flour and salt to a large mixing bowl. Add softened butter then with knife start to cut butter into the flour. Continue to do that until well combined.
Add cold water and stir until dough bind together; add more water if dough is too dry.
Wrap in a Clingfilm and chill for 30 minutes.
Preheat oven to 180 degrees C.
Remove dough from the fridge; divide into 8 parts and roll out each part over floured surface until very thin. Line base and sides of 8, (4 inch in diameter), tartlet forms; cut leftovers around the edges. Prick the bases with a fork. Bake for 15 minutes.
For the salad, combine all ingredients, except spring onions, season with salt and pepper.
Fill each tartlet with the salad and sprinkle with spring onions.