Crab Tartlets with Wasabi and Bottarga Recipe

Name: Crab Tartlets with Wasabi and Bottarga Recipe
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

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A stunning crab tart recipe for special occasions, with squid ink pastry, punchy wasabi, salty bottarga and sweet crab meat. This dish hits all the right spots!

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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