Delight your taste buds with our Whipped Sharpham Rushmore Mixed Milk Cheese Savoury Tartlets, elegantly adorned with vibrant beetroot caviar pearls. These tartlets are a perfect blend of creamy, tangy cheese and flaky pastry, creating a luxurious, sophisticated and satisfying bite. The whipped Sharpham Rushmore adds a rich depth, while the beetroot caviar introduces a pop of colour and a subtle earthy sweetness, elevating each tartlet to a culinary masterpiece. Ideal for entertaining or as a standout starter, these tartlets will impress with their stunning presentation and exquisite flavours!
Ingredients
- 1 sheet pre rolled shortcrust pastry
- 175 g Sharpham Rushmore, finely grated
- 70 g Greek yohurt
Beetroot Caviar Pearls
- 100 cl beetroot juice
- 1 g Aga aga
- 1 litre rapeseed oil- cooled in freezer in a tall beaker for 2 hours.
Instructions
To make the tartlet base
- Preheat oven to 180℃
- Roll out pastry and cut discs so that you have enough to fill your canape tin
- Line the tin with your little disc, gently pressing down into the tin. Then chill in the fridge.
- Once oven is up to temperature bake in the over for 10 to 15 minutes until lightly golden.
To make the filling
- Add the grated Rushmore cheese to the yoghurt and blend until smooth. Transfer to a piping bag and refrigerate until ready to serve.
To make the caviar beetroot pearls
- In a saucepan, gently dissolve the agar agar powder and beetroot juice
- Bring to a boil. Cook for another two minutes. Remove from the heat and let cool slightly
- Remove the oil from the freezer and drop the beetroot mixture into the oil, it is easiest using a pipette, making small circles. Let the beetroot pearls sit in the oil for about 10 minutes, or until they are set.
- Remove the beetroot pearls from the oil and rinse out the excess oil with cold water and put on kitchen towel to prepare serving.
To create tartlet
- Pipe a small amount of the whipped Rushmore into the cool tartlet cases.
- Top with a few caviar pearls and serve.