Crab Avocado Herby Hollandaise Tarts Recipes

CRAB, AVOCADO & HERBY HOLLANDAISE TARTS

Steps:

• Heat oven to 392ºF.
• Punch out a circle from the centre of each slice of bread using a 4"round cutter and roll flat with a rolling pin.
• Brush circles with the melted butter on each side, then press into 8 individual tart tins.
• Lift onto 2 baking sheets and bake for 10 mins or until tinged with gold at the edges.
• Carefully flip the cases out from the tins so they are upside down on the trays, then put back into the oven for 5 mins or until crisp and dry.
• Leave to cool.
• Can be kept in an airtight tin for up to 3 days.
• To start the sauce, put the vinegar, peppercorns and bay leaf into a small pan and bring to the boil.
• Simmer for about 5 mins or until reduced to about 1 tablespoons
• Take off the heat, then strain out bay leaf and peppercorns.
• Will keep covered in the fridge for up to a week.
• Halve avocados, stone and peel.
• Thinly slice avocado, put into a bowl and gently toss with a squeeze of lemon juice.
• Can be kept covered in the fridge for up to 2 hrs before serving.
• When ready to serve, put the avocado and a little rocket into each case, then top with crabmeat.
• Tip vinegar reduction into a blender or food processor, then add the egg yolks.
• Melt the butter in a pan over a medium heat (don't boil), then add to the blender or food processor.
• The sauce will thicken as the yolks and butter meld together.
• Add herbs, season, then add a dash of lemon juice to bring out the herby flavour and cut through the butteriness.
• Spoon the hollandaise generously over each tartlet so it oozes over the crab.
• Serve at once.

CRAB-STUFFED AVOCADOS

Steps:

• In a bowl, combine the first 8 ingredients. Spoon onto avocado halves. Serve immediately.