Appetizer

Uni Custard Tartlet with Toasted Nori Crust, Charred Lemon Soil & Crispy Saffron Crackle

Name: Uni Custard Tartlet with Toasted Nori Crust, Charred Lemon Soil & Crispy Saffron Crackle
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 2 servings
Ingredients: 75g cold butter, cubed; 75g rice flour (or cornstarch); 1 sheet nori, toasted, torn; 1 egg yolk; pinch sea salt; 100g uni (sea urchin roe), very cold; 50ml heavy cream, very cold; 30ml dashi stock, cold; 2 egg yolks for custard; 1 lemon, zest only; pinch saffron threads; ½ cup sugar; ¼ tsp activated charcoal (optional, for black color); lemon zest, toasted nori powder, and microgreens for garnish

A delicate tartlet shell infused with toasted nori and filled with a silken sea urchin custard that barely sets, topped with a crispy saffron tuile, finished with a black-lava lemon soil and microgreens. This is restaurant-level technique at home—a single bite delivers umami depth, textural contrast, and the precious brininess of the sea.

781cal 6gprotein 86gcarbs 47gfat 40min prep 35min cook 2serves

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