Appetizer

Charred Langostino & Burnt Ginger Custard Tart with Green Olive Emulsion

Name: Charred Langostino & Burnt Ginger Custard Tart with Green Olive Emulsion
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 2 servings
Ingredients: For tart shell: 80 g all-purpose flour (or GF blend), 40 g cold unsalted butter, cubed, 1 egg yolk, ¼ tsp sea salt, 20 ml ice water; For burnt ginger custard: 120 ml fish stock (or dashi), 3 large egg yolks, 20 g ginger, peeled and sliced thin, 40 g unsalted butter, ¼ tsp sea salt, pinch white pepper; For service: 8 large langostino (or large shrimp, 21–25 count), heads removed, shelled, deveined, 15 ml neutral oil, sea salt, cracked pepper; For green olive emulsion: 80 g pitted Castelvetrano olives (green, buttery), 60 ml extra-virgin olive oil, 15 ml water, ½ tsp fresh lemon juice, ¼ tsp sea salt; To garnish: micro purple basil, crispy ginger chips (made from the leftover ginger water, fried in oil), edible flowers (nasturtium or borage)

A savory tart shell filled with silky ginger-burned-in custard (fish stock + egg yolks + browned butter ginger infusion). Topped with pan-seared langostino (scampi), blistered from high heat until their natural sweetness caramelizes. Green olive emulsion (blended Castelvetrano olives + oil) adds sharp Mediterranean brine and textural contrast. Autumn elegance meets Manila sophistication.

947calper serving 5gprotein 39gcarbs 87gfat 40min 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