Tartare Tartlet Recipe

Prepare beef

Keep the K4 koji-aged beef very cold. Trim any excess sinew and fat. Using a sharp knife, finely dice the beef into small uniform 3-4 mm cubes. Transfer to a chilled bowl.

Add the minced shallot, chopped capers, diced cornichons and sliced chives to the bowl with the diced beef. Gently fold to combine.

In a small separate bowl, whisk together the egg yolks, 1.5 tsp beef garum, Dijon mustard and 1 tsp lemon juice until smooth. Season with freshly ground black pepper.

Pour the yolk mixture over the beef mixture and gently combine with a spatula or spoon until components are evenly coated. Taste and adjust seasoning — add a touch more beef garum (up to 0.5 tsp) or lemon if needed. Keep refrigerated until assembly. The tartare mixture should be well seasoned but not wet.

In a small bowl combine 1/2 cup mayonnaise, 1 tbsp beef garum, grated garlic and 1 tsp lemon juice. Whisk to combine until smooth.

If the aioli is too thick for piping, whisk in up to 1 tbsp neutral oil, 1 tsp at a time, until it reaches a pipeable consistency. Stir in smoked paprika if using. Taste and adjust: add a touch more garum for umami or lemon for brightness. Refrigerate until ready to assemble.

Warm a small sauté pan over medium heat. Add 1 tbsp butter and let melt. Add the rinsed, nixtamalized wheat berries and toast, stirring frequently, until the grains are golden, aromatic and slightly crisp on the outside, about 6–8 minutes. Watch carefully to avoid burning.

Remove from heat, stir in 1/4 tsp sea salt and 1/2 tsp lime zest. Spread the toasted berries on a sheet pan to cool; they will crisp further as they cool. Set aside.

Lightly toss microgreens or baby arugula with 1 tsp extra virgin olive oil and a pinch of flaky sea salt. Keep chilled.

Have the nopal powder ready in a small shaker or bowl for dusting. Ensure tartlet shells are crisp and at room temperature before assembly.

Warm tartlet shells briefly (optional) in a 300°F/150°C oven for 3–4 minutes to ensure crispness. Cool slightly.

Pipe or spoon about 1.5 tablespoons of the beef garum aioli into the bottom of each tartlet shell to create a flavorful base (reserve remaining aioli for service).

Using a small spoon or a 1.5 tablespoon scoop, mound 2 tablespoons (approximately) of the seasoned beef tartare into each tartlet, gently pressing so it holds its shape but remains airy.

Sprinkle about 1 teaspoon of the toasted nixtamalized wheat berries atop each tartare mound to add crunch.

Dust each tartlet lightly with a small pinch (about 1/8 tsp) of nopal powder for color and subtle vegetal note.

Top each tartlet with a few microgreens or a small piece of baby arugula. Finish with a tiny pinch of flaky sea salt and a light drizzle (a few drops) of extra virgin olive oil if desired.

Arrange tartlets on a chilled platter and serve immediately so the shells remain crisp. Leftover tartare should be kept refrigerated and consumed within 24 hours.