Crayfish Tartlets

Crayfish Tartlets
These moreish tarts are sure to be a crowd pleaser

Homemade pastry cases are baked until golden and filled with a saffron infused lemon mayonnaise and fresh juicy crayfish. Top with micro greens and serve on a platter with your favourite chilled wine. Crayfish tartlets are delightful little treats that combine the delicate flavour of crayfish with a buttery pastry crust and creamy mayonnaise.

Crayfish Tartlets

Serves 8


2 cups plain flour

125g butter, diced and chilled

1 egg

1–2 tbsp chilled water

2 tsp hot water

pinch of saffron threads

¼ cup whole-egg mayonnaise

2 tsp lemon juice

1 tsp dijon mustard

2 crayfish tails, meat removed and finely chopped

micro salad greens, to serve


Put flour and butter in a food processor and pulse until mixture resembles fine breadcrumbs. Add egg and 1 tbsp chilled water. Pulse until mixture just comes together, adding more chilled water if necessary, 1 tsp at a time. Turn dough onto a lightly floured surface and knead until smooth. Form into a disc and wrap in plastic wrap. Refrigerate for 20 minutes or until firm.

To make sauce, combine hot water and saffron in a jug. Stand for 5 minutes. Add mayonnaise, lemon juice, mustard, salt and white pepper. Stir until well combined. Set aside.

Preheat oven to 200C. Lightly grease 24 mini muffin moulds with butter. Roll dough out between 2 sheets of baking paper until 3mm thick. Using a 6.5cm round biscuit cutter, cut 24 rounds from pastry. Line prepared muffin moulds with pastry. Prick base of pastry with a fork. Put muffin trays in freezer for 5 minutes. Remove from freezer and bake for 
10 minutes or until light golden brown. Transfer to a wire rack to cool.

Put pastry cases on a serving platter. Fill cases with crayfish and drizzle with sauce. Top with micro greens and serve.

Smart Tip:

Pastry cases can be made 1 week ahead and stored in an airtight container in a cool place.


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