Tartlet with North Sea Shrimp, Tarragon and Passion Fruit

Making the Tartlet

1. Mix all ingredients into a smooth dough.
2. Wrap in plastic film and let rest for 1 hour in the refrigerator.
3. Roll out the dough to 1.5 millimeter thickness.
4. Place between two tartlet molds, press firmly.
5. Bake for 25 minutes at 160°C. Let cool.

Preparing Tarragon Crémeux

1. Heat the milk to 80°C.
2. Roughly chop the tarragon and blend with the warm milk.
3. Add eggs and egg yolks, blend again.
4. Strain the mixture into a heat-resistant bowl.
5. Heat to 67°C, then stir in the butter and soaked gelatin until everything is well incorporated.
6. Let set for at least 3 hours in the refrigerator.

Making Passion Fruit Foam

1. Heat half of the coulis to 50°C and dissolve the soaked gelatin in it.
2. Mix with the remaining coulis and vegan cream.
3. Pour into a whipped cream dispenser, pressurize with 2 cartridges.
4. Let cool for at least 30 minutes in the refrigerator.

Presentation

1. Fill the tartlet with a layer of tarragon crémeux (using a piping bag).
2. Place the North Sea shrimp in a circle with tails up and facing inward.
3. Fill the center with the passion fruit foam.
4. Finish with a violet for beautiful presentation.

Enjoy your meal!