A cheesy, crabby tart that's moist and tasty.
Preheat the oven to 180.C
Cook the leeks in the butter for five minutes.
Add the curry paste and cook for another five minutes. Cool.
Bring to the simmer and cook for an hour.
Mix the eggs, brown crab meat and crème fraiche and season with salt and pepper.
Spoon the leek mixture into the pastry case.
Scatter the white crab meat on top and pour over the egg mix.
Sprinkle on the cheese.
Bake at 180.C for approx 25 minutes.