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Ingredients
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Sweet Potato Purée
Nori Tart Shells
Ginger Oil & Pickled Ginger
Garnish & Finish
Method
Sweet Potato Purée
- 1
Cook and mash
Cut sweet potatoes into roughly 1-inch chunks. Place in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a simmer. Cook until very tender, about 12–15 minutes. Drain well and return to warm pot for 1 minute over low heat to evaporate excess moisture.
- 2
Finish purée
Transfer hot sweet potato to a bowl or food mill. Add butter and mash until smooth (or pass through a fine sieve for silky texture). Stir in heavy cream, toasted sesame oil, salt, and pepper. Adjust seasoning to taste. Keep warm or chill briefly if assembling later; the purée should be thick but spreadable (approximately 2 cups).
Nori Tart Shells
- 3
Prepare nori cups
Preheat oven to 350°F (175°C). Using kitchen shears, cut each nori sheet into four equal squares. Lightly press each square into the well of a mini muffin tin or small tartlet mold, forming a shallow cup. The nori will hold its shape when baked.
- 4
Make quick dough (optional reinforcement)
In a small bowl combine flour and salt. Cut cold butter into the flour until pea-sized crumbs form. Stir in 1 tsp toasted sesame oil and just enough cold water (about 1 tbsp) to bring the mixture together into a shaggy dough. Wrap and chill 10 minutes. Roll thinly and cut rounds slightly smaller than the nori squares; place into the nori-lined molds to provide a crisp base. This step is optional if you prefer pure nori cups.
- 5
Bake
Place the filled mini tins on a baking sheet and bake for 6–9 minutes until nori becomes crisp and, if using dough, the pastry is golden. Watch closely to avoid burning. Remove and cool in the tin for 5 minutes, then transfer to a rack. The cups should be crisp and sturdy enough to hold the purée.
Ginger Oil & Pickled Ginger
- 6
Make ginger oil
Combine the grated fresh ginger and neutral oil in a small saucepan over low heat. Warm gently (do not fry) for 5 minutes to infuse. Remove from heat and let sit 10 minutes. Strain through a fine mesh sieve, pressing to extract oil. Reserve about 2 tablespoons of the infused oil for finishing; chill remaining if not using immediately.
- 7
Quick pickled ginger
Thinly slice a small additional piece of ginger (if you like extra pickled garnish) or use a portion of the grated ginger. In a small bowl whisk rice vinegar, sugar, and salt until dissolved. Toss ginger slices in the pickling liquid and let sit at least 10 minutes (longer for stronger flavor). Drain before using.
Assembly & Garnish
- 8
Fill nori cups
Pipe or spoon about 1–1.5 tablespoons of warm sweet potato purée into each nori tart shell, smoothing the top slightly. The recipe yields about 10–12 mini tarts depending on size of molds.
- 9
Finish with ginger oil and roe
Drizzle approximately 1/4 teaspoon of the ginger-infused oil over each tart. Top each tart with about 1/2 teaspoon of trout roe. Add a small pinch of pickled ginger (optional) for brightness.
- 10
Garnish and serve
Sprinkle a tiny pinch of flaky sea salt and toasted black sesame seeds over each tart. Add a few microgreens or a couple of finely sliced chives and a razor-thin strip of lemon zest to each for aromatic lift. Serve immediately so nori remains crisp.