Savory Egg Tartlets

Directions

• FOR THE CRUST:
• Combine the flour, salt, and parmesan cheese in a food processor and pulse to combine. Add the butter and pulse until the mixture becomes sandy in texture.
• Whisk the eggs and vinegar together and pulse to combine with the flour mixture. Add the ice water, 1 tablespoon at a time, as needed until the dough comes together.
• Scatter flour lightly on the tabletop and knead until the dough comes together and is soft and smooth.
• Press the dough into two round discs, cover with plastic wrap, and refrigerate for at least 1 hour.
• Remove the pastry dough discs from the refrigerator at least 30 minutes before rolling. Scatter flour lightly on the tabletop and press the dough discs to soften and stretch.
• Roll each dough disc into a large circle, approximately 1/4-inch thick.
• Cut the dough into 3-inch rounds and press into 2-inch fluted pie tins with removable bottoms. freeze the shells for 20 minutes then line the shells with parchment paper circles and fill with dried beans.
• Bake the crust in 350℉ oven until the edge are golden brown and the bottoms are set for approximately 20-25 minutes. Remove the parchment and beans and bake for another 10 minutes or until the bottoms are golden brown.
• FOR THE FRIZZLE GINGER:
• Peel the ginger knobs. Using a mandolin, shave the ginger lengthwise into very thin sheets. julienne the ginger and fry in hot oil until golden brown. The ginger will disperse quickly in the oil, so it is best to contain it in a fry basket, pasta basket, or a Chinese/Japanese noodle basket/strainer.
• FOR THE DASHI CUSTARD:
• Heat water to 200℉ in a stainless-steel saucepan. Add the chervil stems (leaves reserved for garnish), kombu, and bonito flakes, and simmer for 15 minutes. Turn off the heat, add the gluten-free tamari, and let steep for another 15 minutes.
• Strain the dashi through a fine sieve and return to the saucepan and keep hot over the lowest possible heat.
• Whisk together the eggs, egg yolks, tamari sauce and evaporated milk to combine. Whisk gently to create as few bubbles as possible.
• Drizzle in hot dashi a few tablespoons at a time to temper the eggs, then a few ounces at a time to make appropriately 2 1/2 cups (you will lose some of the initial 3 cps through evaporation and absorption by kombu).
• Pour the custard through a fine sieve into a stainless-steel bowl, cover and refrigerate overnight. any bubbles in the custard will dissipate while resting in the refrigerator.
• Ladle the refrigerated custard into the baked shells, about 1/4 inch below the rim. Arrange on a parchment lined sheet pan and bake for 20 minutes, or until custard is set.
• TO PLATE:
• Remove the custard from the baking tin and arrange on a small plate. Using a small squeeze bottle with a very fine tip opening or an eyedropper filled with tamari, drip 3 to 4 droplets of tamari on top of each custard.
• Using a micro plane, zest a “snow drift” of parmesan cheese over the tart and garnish with chervil leaves and frizzled ginger.