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Tuna Truffle Tarts by Emanuelle Lee

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Loyd Grossman
Loyd Grossman
Welcome to the Final of the Food Blogger Challenge. Emanuelle Lee shows you the tips for making the perfect crispy base for this tart. Coupled with fresh tuna, it's a light and refreshing appetizer which gets its bold flavor from white truffle oil. If you like Emanuelle's cooking in this Grokker Premium Video, Love her video below, and make sure to come back to check out the rest of the series.

Cooking Recipe

Crispy Tart Base:
3/4 cup plain flour
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic salt
2 tbsp warm water
1 tbsp olive oil

Creamy Truffle Ponzu Sauce:
2 tbsp mayonnaise
2 tsp ponzu (soy sauce, rice vinegar, and Japanese citrus fruit)
salt and pepper to taste
1 tsp garlic salt
2 tsp white truffle oil

4 oz. tuna sashimi, thinly sliced
4 leaves spinach
1 tsp white truffle oil
black pepper to taste

Crispy Tart Base:
1. In a bowl, mix together the flour, salt, pepper, garlic, warm water, and olive oil until they form a dough. Use your hands to form the dough into a ball.

2. Using a rolling pin, roll out the dough on a floured surface until it is very thin, about 4 millimeters.

3. Using a small bowl as a stencil, place the bowl on the dough and cut around it with a knife to make a perfect circle for the base of the tart.

4. Place the dough on a baking sheet that has been brushed with oil. Brush the top of the dough with oil to make it crisp in the oven. Bake it at 180 degrees Celsius (about 350 degrees Fahrenheit) for fifteen minutes, or until crispy. Let it cool for 5-10 minutes.

Sauce and Plating:
1. To make the truffle ponzu sauce, mix the mayonnaise, ponzu, salt, pepper, garlic, and white truffle oil in a small bowl.

2. Spread a thin layer of sauce on top of the crispy tart base. Place slices of tuna sashimi on top, until the base is covered.

3. Garnish with spinach leaves, a pinch of pepper, and a drizzle of white truffle oil.


Tuna Truffle Tarts
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