Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.39 Kcal (2162 kJ) | ||
| Calories from fat | 383.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.6g | 66% | |
|---|---|---|---|
| Cholesterol | 162.96mg | 54% | |
| Sodium | 179.82mg | 7% | |
| Potassium | 377.93mg | 8% | |
| Total Carbs | 18.74g | 6% | |
| Sugars | 2.13g | 9% | |
| Dietary Fiber | 6.51g | 26% | |
| Protein | 17.79g | 36% | |
| Vitamin C | 10.8mg | 18% | |
| Vitamin A | 1mg | 33% | |
| Iron | 47.1mg | 262% | |
| Calcium | 241.3mg | 24% | |
| Amount Per 100 g | |||
| Calories | 239.75 Kcal (1004 kJ) | ||
| Calories from fat | 178.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.78g | 66% | |
|---|---|---|---|
| Cholesterol | 75.66mg | 54% | |
| Sodium | 83.49mg | 7% | |
| Potassium | 175.47mg | 8% | |
| Total Carbs | 8.7g | 6% | |
| Sugars | 0.99g | 9% | |
| Dietary Fiber | 3.02g | 26% | |
| Protein | 8.26g | 36% | |
| Vitamin C | 5mg | 18% | |
| Vitamin A | 0.5mg | 33% | |
| Iron | 21.9mg | 262% | |
| Calcium | 112mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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