Ingredients for the tart base
- 250 g flour
- 2 tbsp vegetable oil
- 125 ml water
To prepare the tart base
Combine all the ingredients and allow to rest for approx. 30 minutes. Then shape the dough into a round and bake on the hot air setting at 230°C for 10 minutes.
Ingredients for the egg yolk cream
- 4 egg yolks
To prepare the egg yolk cream
Beat the egg yolks, salt lightly and vacuum-seal. Then cook on the steam setting at 70°C for 45 minutes.
Ingredients for the crème fraîche
- 150 g crème fraîche
- 100 g spinach salad
- 10 g black truffle or alternative summer truffle
- Lemon juice
- Season the crème fraîche to taste with salt and lemon juice
To prepare the crème fraîche
Open the scallops and chop finely. Spread crème fraîche over the tart base, arrange the scallops on top and salt lightly. Arrange the egg yolk cream decoratively using a piping bag. Marinate the spinach salad with a little olive oil and salt and arrange on top of the tart. Scatter thin slices of truffle on top.
Cooking level for tart
10 minutes | Hot air setting at 230°C
Cooking level for egg yolk cream
45 minutes | Steam setting at 70°C