Crab tartlets with sturgeon bottarga and wasabi condiment

  • Starter
  • medium
  • 2
  • 60 minutes, plus resting time

PT1H

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Ingredients

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Pastry

  • 165g of plain flour
  • 25g of buckwheat flour
  • 25g of almond flour
  • 18g of squid ink
  • 75g of unsalted butter
  • 10g of icing sugar
  • 1g of baking powder
  • 3g of table salt
  • 18g of egg

Filling

Wasabi condiment

  • 3 eggs
  • 10g of Dijon mustard
  • 2g of fresh wasabi, freshly grated
  • 7g of sherry vinegar
  • 120g of rapeseed oil
  • salt, to taste
1

Begin by making the pastry. Place the butter and icing sugar in a bowl and beat until light and fluffy. Beat in the egg together with the squid ink and keep mixing until fully combined, then add the flours, salt and baking powder

  • 10g of icing sugar
  • 75g of unsalted butter
  • 18g of squid ink
  • 18g of egg
  • 165g of plain flour
  • 25g of buckwheat flour
  • 25g of almond flour
  • 1g of baking powder
  • 3g of table salt
2

Mix just until the dough comes together and there is no more visible flour – be careful not to overmix. Wrap the dough in cling film and chill in the fridge overnight or for at least 2 hours

3

Preheat an oven to 170°C/gas mark 3

4

When ready to roll, remove the dough from the fridge and leave to soften a little. Roll the dough out in between 2 sheets of greaseproof paper then cut into the shapes needed for 2 tart cases. Delicately place inside your chosen tart moulds, then bake for 12 minutes. Any leftover pastry can be wrapped and kept in the freezer for other dishes

5

To make the wasabi condiment, boil the eggs in simmering water for 6 minutes. Quickly chill in cold water, then peel and place the eggs in a bender with the mustard, wasabi and vinegar. Blend into a paste, then with the blender running at a low speed, slowly drizzle the oil in to form an emulsion. If it begins to split, add a splash of cold water to bring it back together. Taste, season with salt and transfer to a piping bag

6

Place the crab meat in a bowl and season with the extra virgin olive oil, lemon juice, salt and pepper

7

To assemble the tartlets, add a layer of the wasabi condiment, followed by the seasoned crab meat. Then evenly place the sturgeon bottarga, preserved lemon and micro herbs on top

  • 1 tsp preserved lemon , finely diced
  • 8 slices of bottarga , ideally sturgeon bottarga
  • micro herbs, Emily uses wood sorrel, sweet cicely, red vein sorrel and cornflowers
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