Crab tartlets with sturgeon bottarga and wasabi condiment

  • medium
  • 2
  • 60 minutes plus resting time
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These stunning crab tartlets make an impressive starter and aren't as challenging as you might think. The pastry is coloured a striking black with squid ink, which also adds a salty flavour that's complementary to the sweet crab meat within. You'll make more wasabi condiment than you need for this recipe but it can be used for all sorts – think salad dressings, sushi, or even prawn mayo sandwiches. Any leftover pastry can be frozen.

First published in 2021






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


  • Tart tins
  • Blender
  • Piping bag and nozzle



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


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


Preheat an oven to 170ºC/gas mark 3


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


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

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

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


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
First published in 2021

After gaining experience in some of the most acclaimed kitchens in Europe, Emily Roux and Diego Ferrari decided to start a journey of their own by opening the refreshingly relaxed Caractère in Notting Hill, and they haven’t looked back since.

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