6 savory & sweet tartelettes

We’re going to make 6 beautiful tartelettes using amazing savory and sweet recipes! We’re going to make a black bone marrow tartelette, a chocolate and caramel tartelette, an apricot & carrot tartelette, a carabinero shrimp tartelette, a basil tartelette and a scallop tartelette!

The apricot & carrot tartelettes

1	carrot
350 grams	apricots
2	cinnamon sticks
40 grams	ginger syrup
20 grams	glucose
80 grams	icing sugar
100 grams	isomalt sugar
Knife tip	xanthan gum
2 grams	marigold leaves

Peel a carrot and cut in half. Then cut 100 grams in even pieces. Transfer it into a saucepan. Now cut the apricots in half and remove the pit. In total you need 300 grams of cleaned apricots. Then cut it in even pieces as well and add it to the carrots. Also add the cinnamon sticks and the ginger syrup. Now cover the pan with a lid and bring it to a simmer. Once it’s simmering turn down the heat and let it simmer on a low heat for around 20 minutes. The apricot needs to be soft and the carrot needs to be cooked. After that remove the cinnamon sticks and transfer it into a blender. Also add the glucose, the icing sugar, the isomalt sugar and a knife tip of xanthan gum. Now blend it till smooth. Then add the marigold leaves and blend it for another 30 seconds. When that’s done pour it into a bowl and let it cool down in your fridge. Now spread it on a silicon sheet using a stencil and level it with a pallet knife. Then remove the stencil and let it dry at 90 degrees Celsius for at least 3 hours. Once dry and still hot gently remove the discs from the sheet and shape them with the tartelette mold. Give the discs some more heat when necessary to prevent them from breaking. Then gently take it out of the mold and keep it dry and covered for later. Here I serve it with a cream cheese cream, a toasted carrot and apricot compote, a ginger gel, pistachio nuts and beautiful marigold leaves and flowers.

The basil tartelettes

20 grams	basil leaves
20 grams	beaten egg
10 grams	olive oil
10 grams	butter
5 grams	sugar
2 grams	salt
80 grams	flour

First pick enough basil leaves for 20 grams of leaves. Transfer them into a blender and also add the beaten egg, the olive oil, the butter, the sugar and the salt. Then blend it till smooth. Once smooth transfer the flour on your worktop and use the bowl to make a well in the middle. Fill it with the smooth basil mixture. Now mix it and knead it into a nice dough. Then cover it and let it rest in your fridge for at least 1 hour. After that flour your worktop and roll out the dough till it’s around 2 to 3 millimeters thin. Now cut it with an oval cutter. Place the dough on your tartelette mold and press the top half on there. Then cut any excess dough off using your cutter and while putting some pressure on the mold bake it at 150 degrees Celsius for around 50 minutes. Once baked use a microplane or a fine grater to trim the sides. Then you can keep them covered for later. Here I serve it with marinaded peach, a lime gel, basil & verbena oil, ricotta cream and some beautiful and delicious lime and basil leaves.

The carabinero tartelettes

3	carabinero's
3 grams	salt
70 grams	tomato paste
120 grams	butter
3 sprigs	basil

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 grams	flour
40 grams	carabinero butter
5 grams	sugar
2 grams	salt
20 grams	egg yolk
5 grams	carabinero 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.

The bone marrow tartelettes

250 grams	bone marrow
30 grams	beef stock
2 grams	squid ink
5 grams	sugar
8 grams	egg yolk
1 gram	salt
85 grams	flour

Place the bone marrow on a metal tray and toast it at 200 degrees Celsius for 30 minutes. You can also do this on a barbeque for a good smokey flavor. Then let it cool down for 5 minutes before taking the marrow out of the bone. Weigh 40 grams into a blender and also add the beef stock, the squid ink, the sugar, the egg yolk and the salt. Blend it till smooth. Then pour the flour on your worktop and make a well in the middle. Fill it with the marrow mixture. Now mix it and then knead it into a nice dough. Then cover it and let it rest in your fridge for at least 1 hour. After that flour your worktop and roll out the dough till it’s around 2 to 3 millimeters thin. Now cut it with an round cutter. Place the dough on your tartelette mold and press the top half on there. Then cut any excess dough off using your cutter and while putting some pressure on the mold bake it at 150 degrees Celsius for around 50 minutes. Once baked use a microplane or a fine grater to trim the sides. Then you can keep them covered for later. Here I serve it with a nice beef tartare that’s seasoned with chives, tomato ketchup, tabasco, Worchester sauce, cappers, salt and pepper and olive oil. The bottom of the tartelette is filled and then I pipe some marrow mayonnaise on top and decorate it with nasturtium leaves, sorrel leaves, zalotti blossom, alisium flowers and marigold leaves.

The caramel and chocolate tartelettes

200 grams	sugar
40 grams	water
10 grams	glucose
100 grams	hazelnuts
25 grams	cacao powder
50 grams	egg white

Mix the sugar with the water and the glucose. Heat this up till the sugar starts to caramelize. It needs to be a light golden caramel. Then add the hazelnuts and while stirring caramelize it on a low to medium heat for 4 to 5 minutes. Be careful the caramel doesn’t burn. Once it’s done pour it on a silicon sheet. Now level it and let it cool down completely.  Then break it into smaller pieces and transfer it into a blender. Blend it into a fine powder. After add the cacao powder with the egg white and blend it till it’s an even and smooth batter. Now you need to be careful it doesn’t heat up to much from the friction. This will cook the egg white. Then spread it on a silicon sheet using a round stencil and level it with a pallet knife. Now remove the stencil and bake the batter at 150 degrees Celsius for around 15 minutes. Then when still hot gently remove them from the sheet and shape the discs with the tartelette mold. Keep them covered for later. Here I serve it with a amaretto cream, a caramelized white chocolate crumble, a sweet melon gel, salted fudge, crispy bronze leaves and citrus leaves.

The scallop tartelette

5	scallops
20 grams	beaten egg
10 grams	olive oil
10 grams	butter
5 grams	black sesame seeds
10 grams	samphire
85 grams	flour

First open up the scallops. The scallop I use later on to fill the tartelette, the beard for a scallop cream and the coral for the tartelette dough. These corals where super small, but we can still use them. Now for the dough. Mix the beaten egg with the olive oil, the butter, 20 grams of the scallop corals, the black sesame seeds and the samphire. Now blend this till smooth. Then pour the flour on your worktop and make a well in the middle. Fill it with the scallop mixture. Now mix it and then knead it into a nice dough. Then cover it and let it rest in your fridge for at least 1 hour. After that flour your worktop and roll out the dough till it’s around 2 to 3 millimeters thin. Now cut it withan round cutter. Place the dough on your tartelette mold and press the top half on there. Then cut any excess dough off using your cutter and while putting some pressure on the mold bake it at 150 degrees Celsius for around 50 minutes. Once baked use a microplane or a fine grater to trim the sides. Then you can keep them covered for later. Here I serve it with a scallop tartare, scallop cream and some beautiful alisium flowers.