Tea Infused Tartelettes with Oolong Mousse and Hamachi

Tart Shells

• Cook the vegetables for the base purée and blend with the cooking liquid until smooth.
• Add the dry ingredients, stir until the ingredients become on mass.
• Bring to a simmer, and spread on silicone mats.
• Leave in the oven on 70 degrees overnight.
• Cut the dehydrated sheets to size and dip in sunflower oil heated to 110 degrees.
• When the sheets become soft take out and cast over the tartlet molds.
• Let them harden out for about 5 minutes at 140 degrees.

Oolong Mousse

• Mix the cream, milk, sugar and oolong together, and bring to a simmer in a pan. Cover and let rest for at least 30 minutes.
• Strain and bring to a simmer again. Mix well to make a creamy mixture.
• Add the yolk and gelatin and continue to cook, on low heat while stirring continuously.
• Heat the mixture to 85 degrees, pour into a container, cover it whit cling wrap and let rest overnight under refrigeration.
• When the mousse is ready, place in a siphon and add two cartridges.

Hamachi Filling

• Cut the Hamachi into small pieces, preferably a 50/50 mix of loin and belly.
• Add a bit of Shoyu and olive oil to flavor, finish with chives and lime zest.

Green Strawberries

• Slice the strawberries as thinly as possible.

Plating The Tartelette

• Take two tartlets and fill them to about a quarter with the oolong mousse.
• Add a couple of spoons of the Hamachi mixture on top.
• Finish off with green strawberries.