Kanpachi Tartlet Recipe
apple butter, wasabi, shiso, ossetra caviar
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Crust
In a mixing bowl, combine all-purpose flour, sugar, and salt. Add diced chilled butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
- 2
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
- 3
Roll and Shape the Crusts
On a floured surface, roll out the dough to about 1/8 inch thick. Cut into circles and fit into greased tartlet pans. Prick the bottoms with a fork to prevent bubbling.
- 4
Bake the Crusts
Preheat the oven to 375°F (190°C). Bake the crusts for 15-20 minutes or until golden brown. Remove from the oven and let cool.
Filling Preparation
- 5
- 6
Assemble the Tartlets
Spoon the kanpachi mixture into the cooled tartlet crusts. Top each tartlet with finely sliced shiso leaves and a dollop of ossetra caviar.
- 7
Serve
Arrange the tartlets on a serving platter and serve immediately. Enjoy your Kanpachi Tartlets!