Mini Beetroot Tartlets with Herb Pearls

#### **Components & Ingredients**

**1. The Crispy Tart Shells**

* 1 sheet pre-made shortcrust pastry (or homemade)

* 1 egg (for egg wash)

**2. The Beetroot Mousse**

* 1 large beetroot (roasted until tender, peeled)

* 4 oz (115g) cream cheese, softened

* 1 tbsp lemon juice

* Salt and white pepper to taste

**3. The Citrus Aioli**

* 1 egg yolk

* 1 tsp Dijon mustard

* 1/2 lemon, juiced

* 1 clove garlic, minced very finely

* 1/2 cup grapeseed oil (or neutral oil)

**4. The Herb Pearls (Agar Technique)**

* 1 cup packed fresh basil leaves

* 1/4 cup water

* 1 tsp agar-agar powder

* 1 cup vegetable oil, chilled in the freezer for 1 hour

**5. Plating & Garnish**

* Microgreens (e.g., micro-arugula or basil)

* Extra roasted beetroot (blended into a smooth purée for the stripe)

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### **Instructions**

#### **Step 1: Bake the Tart Shells**

1. Preheat oven to **375°F (190°C)**.

2. Cut small circles from the pastry and press them into a mini muffin tin.

3. Prick the bottoms with a fork. Brush with egg wash.

4. Bake for **10-12 minutes** until golden and crisp. Let cool completely.

#### **Step 2: Make the Beetroot Mousse**

1. In a food processor, blend the roasted beetroot until perfectly smooth.

2. Add the cream cheese, lemon juice, salt, and pepper. Blend until airy and combined.

3. Transfer to a piping bag and refrigerate for 30 minutes to firm up.

#### **Step 3: Create the Citrus Aioli**

1. In a bowl, whisk egg yolk, mustard, lemon juice, and garlic.

2. Slowly drizzle in the oil while whisking vigorously until a thick emulsion forms. Season to taste.

3. Transfer to a squeeze bottle.

#### **Step 4: Form the Herb Pearls**

1. Blend basil leaves and water until smooth. Strain through a fine sieve to get a bright green juice.

2. In a small saucepan, bring basil juice and agar-agar to a boil. Simmer for 1 minute.

3. Take the chilled oil out of the freezer.

4. Using a dropper or syringe, drop the warm basil mixture into the cold oil. They will form pearls instantly.

5. Strain the pearls and rinse gently with cold water.

#### **Step 5: Artful Plating**

1. **The Stripe:** Place a spoonful of beetroot purée on the plate and use a palette knife to swipe it across for a clean line.

2. **The Tarts:** Pipe the beetroot mousse into the tart shells. Place three tarts along the purée stripe.

3. **The Details:** Dot the citrus aioli on top of the mousse.

4. **The Garnish:** Artfully place herb pearls and microgreens on top of the tarts and purée stripe.