by nogaga
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my 27 recipes »
nogaga's Notes:
Expand1 cup organic, sifted flour Ask a question about this ingredient
2 1/4 ounces butter Ask a question about this ingredient
2 1/2-3 tablespoons whole milk Ask a question about this ingredient
5 shallots Ask a question about this ingredient
2 tablespoons balsamic vinegar Ask a question about this ingredient
3 tablespoons citrus scented oil Ask a question about this ingredient
1 bunch baby bok choi Ask a question about this ingredient
about 14 raw shrimp, 12 of them peeled and deveined Ask a question about this ingredient
1/2 teaspoon crushed szechuan pepper Ask a question about this ingredient
1/2 teaspoon fresh thyme leaves Ask a question about this ingredient
1/2 teaspoon bitter orange syrup Ask a question about this ingredient
1 egg Ask a question about this ingredient
3.3 ounces heavy cream Ask a question about this ingredient
1/3 cup creme fraiche Ask a question about this ingredient
1/8 teaspoon vanilla essence Ask a question about this ingredient
Make the crust, either in a food processor or by hand. Cut the cold butter and pulse it into the flour and 1 teaspoon salt, adding the whole milk as necessary until it hold together. Form into a ball and chill at least half an hour.
Ask a question about this stepTurn oven on to 400 degrees. Peel and cut shallots into eighths. Toss with one tablespoon citrus-scented oil and one tablespoon balsamic vinegar, fold into a aluminum papillotte envelope, and roast for about 20 minutes.
Ask a question about this stepClean, de-grit (mine came with accompanying snail, see photo) and finely chop bunch of baby bok choi. Steam with one tablespoon balsamic vinegar until fully wilted about five minutes.
Ask a question about this stepMix raw shrimp with 1 tablespoon citus-scented oil, crushed szechuan peppers, thyme, and bitter orange syrup. Salt to (This can me made my making ap a standrad 1/2 sugar 1/2 water syrup and ading bitter ornage peels.) Heat skillet or pan with one tablesoop citrus-scented oil until it begins to smoke, and first place un-peeled shrimp on it to sear. About 15 seconds later, add the marinated shrimp, cooking very quickly, about 30 seconds in total on both sides. (It wil continue to cook in oven.)
Ask a question about this stepEnergetically whip the egg till frothy slowly adding the heavy cream, lastly adding the creme fraich and vanilla.
Ask a question about this stepRoll out crust (I used a nine-inch metal pan lined with baking paper using Amanda's elegant method of slicing the corners.)
Ask a question about this stepPlace caramelized shallots, bok choi (squeezed dry) on lowest layer, adding the peeled shrimp and lastly pouring the custard over it all. Fold overhanging crust over the tart, towards the center.
Ask a question about this stepBake at 400 degrees for about 1/2 hour. Allow to cool before serving.
Ask a question about this stepGarnish with reserved, unpeeled shrimp
Ask a question about this stepGorgeous shrimp! What did you do with your snail?
Thank you! I also think they are beautiful. I spared the baby escargot and liberated him to the garden :)
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Thank you! I also think they are beautiful. I spared the baby escargot and liberated him to the garden :)