Crab tartlets with sturgeon bottarga and wasabi condiment

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
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Ingredients

Metric

Imperial

Pastry

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

Equipment

  • Tart tins
  • Blender
  • Piping bag and nozzle

Method

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

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 170ºC/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

  • 3 eggs
  • 10g of Dijon mustard
  • 2g of fresh wasabi, freshly grated
  • 7g of sherry vinegar
  • 120g of rapeseed oil
  • salt, to taste
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
First published in 2021
share recipe:

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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