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

salt and white pepper, to taste

2 crayfish tails, meat removed and finely chopped

micro salad greens, to serve

1 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.

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

3 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.

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

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