Scallop ceviche tart

Ingredients

(For 4 portions)

For the feuille de brick tart case: 

  • 2 sheets of feuille de brick pastry 
  • 20g butter, melted  

For the oyster mayonnaise: 

  • 50g freshly shucked oysters 
  • 28g pasteurised liquid egg yolk  
  • 10g glucose syrup  
  • 3g fine sea salt  
  • 0.3g xanthan gum  
  • 180ml rapeseed oil 

For the scallop ceviche: 

  • 2 hand-dived scallops (large, responsibly sourced) 
  • 1 tbsp rice wine vinegar  
  • 1 tbsp lime juice  
  • 1 tbsp honey 
  • 1 pinch salt  

To serve 

  • ½ punnets Apple Blossom 
  • 12 pieces Hippo Tops 
  • 60gr Radish

Method

(For 4 portions)

For the feuille de brick tart case: 

  • Preheat the oven to 175°C. 
  • To make the tart case, lay one sheet of the pastry on a clean dry bench and brush the top side with the melted butter.  
  • Lay the second sheet of pastry over the top and press it down with the palm of your hand. Place in the fridge for 15 minutes.  
  • Use an 8cm ring cutter to cut out 4 discs from the pastry.  
  • Push the disks into a 5cmx1.5cm fluted tart case, ensuring it’s evenly distributed around the edges.  
  • Place a second tart case on top and press it down to secure the pastry in place. Repeat for the remaining 3 tart cases.  
  • Bake the cases for 8 minutes until golden brown.  
  • Remove the cases from the oven and allow to cool slightly before gently removing the feuille de brick tart cases from the moulds.  

For the oyster mayonnaise: 

  • Add all ingredients to a jug blender and blend on a high speed until smooth and emulsified.  
  • Pass through a fine mesh sieve and spoon into a piping bag.  
  • Keep for no more than 24 hours.  

For the scallop ceviche: 

  • Slice the scallops thinly and then dice into small pieces.  
  • Combine with the other ingredients minutes before serving.  
  • Strain off any excess liquid on kitchen paper before spooning into the tart cases.  

To serve:

  • Slice the radish into very fine julienne and put into ice water.  
  • Spoon the scallop ceviche into the tarts, evenly distributing between the 4. 
  • Dress the scallop tarts with the oyster mayonnaise and julienne radish, in a criss cross formation.   
  • Serve with picked Apple Blossom petals and Hippo Tops.

Recipe: Kenny Markham

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