Scallop ceviche tart

(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

(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