Appetizer

Smoked Oyster Custard Tartlet with Crispy Mortadella Dust, Burnt Lemon Oil & Chestnut Foam

Name: Smoked Oyster Custard Tartlet with Crispy Mortadella Dust, Burnt Lemon Oil & Chestnut Foam
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2 servings
Ingredients: 6 fresh oysters (about 180g meat), shucked; 80 ml heavy cream; 60 ml whole milk; 3 egg yolks; ½ teaspoon smoked paprika; 4 sheets phyllo dough; 3 tablespoons melted butter; 8 fresh sage leaves; 60g smoked mortadella, finely grated; 40g toasted chestnuts, finely grated; 80 ml heavy cream (for foam); 1 tablespoon aged sherry; 1 teaspoon fresh thyme leaves; 3 lemons; 120 ml extra-virgin olive oil; Fleur de sel; Cracked white pepper

A silken oyster custard (baked in a water bath until just-set) sits in a crispy sage-phyllo tartlet shell, topped with finely grated smoked mortadella that's been toasted until crispy and nutty. A bitter-bright burnt lemon oil swirled across the plate meets a delicate chestnut foam infused with thyme and aged sherry. Crispy sage leaf and toasted breadcrumb dust complete the composition—a modern take on the oyster plate, every element unexpected.

1321calper serving 18gprotein 51gcarbs 120gfat 35min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this