Txangurro Tartlets
Create delicious blind-baked pastry cases for a gourmet quiche. Perfect for a special occasion or elegant appetizer.
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Cooking tools:
- Tart pan
- Pie weights
- Sifter
- Rolling pin
- Cookie cutter
- Cooling rack
- Parchment paper
- Plastic wrap
- Refrigerator
- Oven
- Stove
- Saucepan
- Ladle
- Chef's knife
- Cutting board
- Fork
- Mixing bowl
- Wooden spoon
- Spoon
- Plate
Ingredients
- 1 large spider crab or crab weighing 1kg or 350g crab meat
- 2 tbsp extra virgin olive oil
- 1 tbsp of unsalted butter
- 2 shallots (finely chopped)
- 1 large spring onion (finely sliced)
- 1 leek (only the white part finely sliced)
- 2 large ripe tomatoes (peeled and deseeded)
- 150 ml tomato sauce
- 50 ml Cognac
- 1 ladle shellfish stock
- Breadcrumbs
- Few knobs of butter
- 1 tbsp flat-leaf parsley
- 250 g plain flour
- 125 g unsalted butter (cut into small pieces and slightly softened)
- 1 egg
- 1 tsp caster sugar
- ½ tbsp fine salt
- 40 ml cold water
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