Tuck in with your guests to the mouth-watering HH&Co Crab Tart or Wild Garlic and Courgette Tart and not forgetting the pièce de résistance pudding a show-stopping Vegan Pavlova – truly fit for a King!
- 800g of shop bought all butter puff pastry – cut into individual rings using 6-inch tart rings
- 320g picked fresh white crab meat
- 1 bunch chervil
- 1 bunch tarragon
- 1 bunch of chives
Brown crab custard
- 200g brown crab meat – blended
- 500ml of double cream
- 75g milk
- 5 eggs
- Whisk together all the above ingredients and season well with salt and pepper.
Pickling liquor for pickled celery
- 6 sticks of celery (reserve the celery leaf)– diced small
- 50ml of white wine vinegar
- 50ml water
- 50g sugar
- Bring the white wine vinegar, water, and sugar to the boil.
- Allow this to cool a little but whilst still warm cover the celery and leave it too steep for 3 hours
- Line your tart cases and blind bake for at 160 for 35 to 40 minutes.
- Remove the lining and place back in the oven to finish the baking – around a further 5 minutes – keep an eye on it at this stage to check.
- Once cooked brush with a little egg wash to seal the tart and place back in the oven for a further 30 seconds.
- Remove from the oven and allow to cool.
- Add the brown crab tart custard to the prebaked tart cases and place in a pre-heated oven at 160 for 16 minutes.
- Remove from the oven and allow to stand for 5 minutes.
- Add the herbs to the picked white crab meat and pickled celery, season and place gently on top of the warm brown crab tart.
Wild Garlic and Courgette Tart
- 12inch pre bought all butter puff pastry ring
- 1kg of courgette
- 100g of good goats cheese or ewes cheese
- 80g of good olive oil
Wild garlic Pesto ingredients
- 250g of picked wild garlic
- 80ml of olive oil
- 40g grated parmesan
- Juice and zest of 1 lemon
- Add the wild garlic and olive oil to a small blender and blend until smooth.
- Add the parmesan, juice and zest of lemon and season.
- Slice the courgettes about 2mm in thickness.
- Salt them and place them on a draining cloth to draw the excess moisture from the courgettes, about 10 minutes.
- Wash off the salt and allow the courgettes to dry on a clean cloth.
- With the tip of a knife gently cut a small shallow ring around the outside of the tart, taking care not to cut all the way through the puff pastry, about 2 cm within the outside of the ring.
- Using a fork, prick the centre of the tart base all the way to the inner circle you marked with a knife.
- Egg wash the outside of the ring up to where you made the inner circle knife mark.
- Place your pastry ring into the freezer for 20 minutes before you build the tart on a bit of baking paper.
- Preheat your oven to 220c with a tray that will fit your 12inch tart ring on comfortably.
- To build your tart take the egg washed tart from the freezer and cover the bottom liberally with the wild garlic pesto – you won’t need all of it just enough to cover, reserve the rest for dressing the finished tart with later.
- Now start laying the sliced courgettes in a centrical pattern in rings from the outside in.
- Keep building the rings up but moving from the outside in, layering over each other but moving one ring at a time. The first outside ring should only be 1 layer thick and the middle closer to 4 layers thick.
- Season as you go gently with salt and pepper and a touch of wild garlic pesto.
- Leave the tart on the baking paper.
- Drop it onto the pre heated tray on the oven and cook for 8 minutes.
- Then turn the oven down to 160 – if you have the function to have no moisture in the oven make sure that is set. Otherwise “burp” the steam out of the oven every 8 minutes so you ensure a nice crisp base and lovely cooked courgettes. Cook for a further 25 minutes. You want a nice crisp base so keep having a peek at the base until that is achieved.
- Remove from the oven and allow to cool.
- Dress with the goat's cheese and pesto and any other wild garlic flowers or small leaves to finish.
- 225g aquafaba – liquid from drained tinned chick peas.
- 300g caster sugar
- 1 tbsp White Wine vinegar
- 1 tsp rose water
- 1 tsp freeze dried strawberries
- ¼ tsp red food colouring
- In a food mixer, whisk the aquafaba until it starts to become thick and frothy.
- Add the caster sugar 3 tbsp at a time and whisk for 5 minutes before adding any more.
- Finally add the vinegar.
- Remove from the mixing bowl and sprinkle with food colouring.
- Use a food spatula and mix unevenly to get the marbled colour effect and add to piping bags.
- Pipe the meringues onto a baking sheet on baking paper of silicon matt (Pipe either large for a sharing style or individually as you wish)
- Sprinkle with the blended dehydrated strawberries
- Bake at a low temp of 75-80c checking every 30 minutes until the meringues are fully cooked.
- 400g vegan cream (we use vegan coconut yoghurt)
- 150g of icing sugar
- 4 tbsp of vanilla extract
- Alternatively, you could use flow based vegan cream
- Whip vegan cream with icing sugar and spoon onto meringue.
- 750g of strawberries
- 150g icing sugar
- 1 lime
- Macerate the cut strawberries with icing sugar 30 minutes before with the juice of 1 lime.
- Decorate with fresh mint leaves.