Crab Tartlets with Wasabi and Bottarga Recipe - Great British Chefs

Ingredients

• 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
• 4 tbsp of white crab meat
• 2 tbsp of extra virgin olive oil
• 1 tbsp of lemon juice
• 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
• salt
• freshly ground black pepper
• 3 eggs
• 10g of Dijon mustard
• 2g of fresh wasabi, freshly grated
• 7g of sherry vinegar
• 120g of rapeseed oil
• salt, to taste