Crab and Celeriac Remoulade Tartlets

Carême Pastry Crab and Celeriac Remoulade Tartlets

Makes: 24
Prep/Cook Time: 40mins, plus cooling
Skill Level: Easy

Sweet flaked crab mixed with grated celeriac, herbs, lemon and mayonnaise makes the perfect filling for these mini tartlets to serve as a canapé or entree during the festive season. Make the pastry cases and filling ahead of time and fill just before serving.

INGREDIENTS

  • 445g Carême Spelt Wholemeal Shortcrust Pastry, defrosted
  • 1/3 cup whole egg mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 1 cup grated celeriac
  • 2 tablespoons finely chopped chives
  • 200g fresh flaked crab meat
  • Salmon roe and chopped chives, to serve

Careme Pastry Spelt Shortcrust Pastry 445gm

METHOD

  1. Preheat oven to 180°C fan-forced (200°C conventional). Grease 24 (1½ tablespoon/30ml) mini muffin pan holes.
  2. Unroll the pastry and place on a floured benchtop. Using a 5.5cm round cutter, cut 24 rounds of pastry from the dough. Prick each disk 2-3 times with the tines of a fork. Press pastry rounds into prepared pan holes. Refrigerate for 15 minutes. Bake for 10-12 minutes or until puffed and golden. Set aside to cool.
  3. Combine the mayonnaise, sour cream, lemon rind and juice, and garlic in a medium bowl. Season with salt and pepper. Fold in the celeriac, finely chopped chives and crab. Spoon heaped teaspoons of the crab mixture into tart shells.
  4. Place tartlets on a serving platter. Serve topped with salmon roe and chopped chives.