Leek and Crab Tartlets

Ingredients

• Flaky shortcrust pastry

  • 2 cups (300 g) unbleached all-purpose flour
  • 1/2 tsp salt
  • 1 cup (225 g) cold unsalted butter, thinly sliced
  • 2/3 cup (150 ml) ice water

• Tartlets

  • 2 large leeks, white parts only, cut into 18 pieces, each about 1 inch (2.5 cm)
  • 2 cups (190 g) leeks, green parts only, thinly sliced
  • 3 tbsp butter
  • 3/4 cup (180 ml) crème fraîche

• Filling

  • 1 lemon, zest finely grated
  • 2 tbsp (30 ml) lemon juice
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp chives, finely chopped
  • 3/4 lb (340 g) snow crab meat, patted dry (see note)
  • Flat-leaf parsley leaves, for sprinkling