Savoury Egg Tartlets
Serves
12
Prep Time
5 min
Cook Time
10 min
Print Recipe
These savoury egg tartlets blend French pastry technique with Japanese umami. The egg filling nestles in crisp pastry shells, while tobiko - a concentrated source of briny flavour - adds subtle complexity when shaved over top. For the best texture contrast, fill the shells just before serving to keep the pastry crispy.
Ingredients
- 12 egg yolks
- 1 ½ tbsp (25 mL) Hon Dashi powder
- 2 tbsp (30 mL) water
- 2 tbsp (30 mL) mirin
- 1 cup (250 mL) clarified butter, melted
- 1 package smoked salmon
- 12 pre-baked tart shells or crackers
- 1 package Tobiko
Instructions
- Step 1
In a blender, place egg yolks, Hon Dashi powder, water, and mirin. Mix until blended.
- Step 2
Slowly incorporate melted butter until everything is emulsified together.
- Step 3
Place some smoked salmon at the bottom of each tart shell or cracker, then add the savoury egg custard.
- Step 4
Top with Tobiko.
Tips
For an extra boost of umami, add some shaved roasted dried oyster.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 348 |
| Fat | 31 g |
| Saturated Fat | 16 g |
| Trans Fat | 0 g |
| Carbohydrate | 10 g |
| Fibre | 0 g |
| Sugars | 1 g |
| Protein | 6 g |
| Sodium | 455 mg |