fbpx
Verify your phone number Enter the one time verification code you received.
Go Back
Verify
Resend
Save details
Save your details to have an easier and faster checkout next time. Check out our Privacy Policy and Terms
Yes, save
Continue without saving details

Carabinero tartelette

3carabinero’s
3 gramssalt
70 gramstomato paste
120 gramsbutter
3 sprigsbasil

First separate the heads from the tail of the carabinero’s and peel the tails. Also remove the intestines. The tails I later on use to make a tartare to fill the tartelette. Then crush or blend the carabinero heads into a fine paste, the finer the better. Now add a drizzle of oil to a hot pan and pan fry the carabinero on a high heat to color it. Once it starts to color add the salt and the tomato paste. Pan fry this for another 3 to 4 minutes. After that add the butter and the basil and turn down the heat. Let it simmer on the lowest heat for 30 minutes. Then remove the basil and transfer it into a blender. Blend it as smooth as possible. Once that’s done pass the butter through a fine sieve and let it drip as long as possible, so you don’t waste a single drop. Now cover a tray with a kitchen paper and place your carabinero solids on top. Spread it and then let it dry at 60 degrees Celsius for a couple of hours. Then transfer it into a blender and blend it into a fine powder. Keep the powder covered.

80 gramsflour
40 gramscarabinero butter
5 gramssugar
2 gramssalt
20 gramsegg yolk
5 gramscarabinero powder

Transfer the flour into a bowl and add the carabinero butter, the sugar, the salt, the egg yolk and the carabinero powder. Then mix it and knead it into a nice dough. I do this in a bowl because the carabinero will color your worktop and it’s super hard to clean. Now let it rest for at least 2 hours before rolling it out on a floured surface. Cut it with a round cutter and press the dough discs on the tartelette mold. Then press the top half of the mold on the bottom half and cut the excess dough with the shaped cutter. Now put some pressure on the mold and bake it at 160 degrees Celsius for around 50 minutes. When the dough has completely dried out you can shave the top level with a microplane or a fine grater. Here I serve the tartelettes with a tartare cut from the carabinero tails that’s seasoned with salt, lime zest and olive oil. I added a little dot of salted citrus gel and once covered it’s decorated with salted herbs and marigold flower peddles.

Do you want to make it yourself?

Starfish Tartelette Set

A high-quality silicone mold for making crispy tartelettes in a realistic starfish shape. The mold bakes 4 tartelettes at once and includes a cutter to size the dough on top of your mold. Made from 100% food-grade silicone, it withstands -40°C to +200°C, suitable for (shock) freezers and ovens.

For sweet or savory tartelette isomalt crisps, we recommend the stencil. The stencil isn’t dishwasher safe; rinse with lukewarm water (40°C) without cleaning agents.

GET STARTED

Are you ready to create your next best dish? Give us a call!

WhatsApp Image 2024-09-09 at 14.04.20