Crab & Celeriac Remoulade Tartlets

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.

Prep Time: 30 minutes
Cook Time: 10 minutes
Serves: 24
Skill Level: easy

Carême Pastry Crab and Celeriac Remoulade Tartlets

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Where to buy Carême Pastry

Ingredients

1 (375g pack) Carême Spelt Wholemeal Butter Puff 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

Method

Preheat oven to 180°C fan-forced (200°C conventional). Grease 24 (1½ tablespoon/30ml) mini muffin pan holes.
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.
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.
Place tartlets on a serving platter. Serve topped with salmon roe and chopped chives.