Crab, Avocado & Herby Hollandaise Tarts

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 8 slices bread (medium sliced works best)
• 1 3/4 ounces butter, melted
• 2 ripe avocados
• 1/2 lemon, juice of
• 3 1/2 ounces rocket
• 14 1/8 ounces crabmeat
• 4 tablespoons wine vinegar
• 1/2 teaspoon peppercorn
• 1 fresh bay leaf
• 4 egg yolks
• 8 7/8 ounces unsalted butter
• fresh tarragon, roughly chopped
• 1/2 lemon, juice of

Recipe

• 1 heat oven to 392ºf.
• 2 punch out a circle from the centre of each slice of bread using a 4"round cutter and roll flat with a rolling pin.
• 3 brush circles with the melted butter on each side, then press into 8 individual tart tins.
• 4 lift onto 2 baking sheets and bake for 10 mins or until tinged with gold at the edges.
• 5 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.
• 6 leave to cool.
• 7 can be kept in an airtight tin for up to 3 days.
• 8 to start the sauce, put the vinegar, peppercorns and bay leaf into a small pan and bring to the boil.
• 9 simmer for about 5 mins or until reduced to about 1 tablespoons
• 10 take off the heat, then strain out bay leaf and peppercorns.
• 11 will keep covered in the fridge for up to a week.
• 12 halve avocados, stone and peel.
• 13 thinly slice avocado, put into a bowl and gently toss with a squeeze of lemon juice.
• 14 can be kept covered in the fridge for up to 2 hrs before serving.
• 15 when ready to serve, put the avocado and a little rocket into each case, then top with crabmeat.
• 16 tip vinegar reduction into a blender or food processor, then add the egg yolks.
• 17 melt the butter in a pan over a medium heat (don't boil), then add to the blender or food processor.
• 18 the sauce will thicken as the yolks and butter meld together.
• 19 add herbs, season, then add a dash of lemon juice to bring out the herby flavour and cut through the butteriness.
• 20 spoon the hollandaise generously over each tartlet so it oozes over the crab.
• 21 serve at once.