Potato Tartlets with Sorrel and Crab
Preheat the oven to 180°C (approximately 350°F) convection. Grease a mini muffin pan with butter.
Peel, rinse and coarsely grate potatoes. Divide between muffin recesses. Whisk the cream with the egg and cheese. Season with salt and nutmeg. Fold in the chopped sorrel then distribute over the potatoes. Bake for about 25 minutes, until golden brown.
Remove from the oven and from the muffin pan.
Pick the crabmeat apart with a fork. Mix with crème fraîche then spread over potato tart bases. Sprinkle with red pepper flakes and garnish with chopped sorrel. Serve warm or at room temperature.