Purple tartlet, homemade mustard yoghurt & candied egg yolk

Thomas Benady | 5/29/23

Want to impress your friends? The mauve tartlet, made with homemade mustard yoghurt and candied egg yolk by chef Thomas Benady at the Auberge Sauvage, is a tasty and graphic recipe to make!

Serves 2

Preparation time: 25 min

Cooking time : 10 min

Rest : 2 h 30 min

1 savoury shortbread crust
Mallow flowers
2 egg yolks
2 tbsp. light cane sugar
2 tbsp. untreated gray salt
Chopped herbs (thyme, bay leaf, coriander seeds)
Mustard seed pickles
1 dash strong mustard
25 cl liquid cream
Juice of 1/4 untreated lemon or 2 tsp cider vinegar
1 clove garlic
Salt

1 - Prepare the egg confit: mix together the sugar, salt and herbs. In a gratin dish, make two heaps with this mixture, keeping one part. Carefully place the egg yolks on each pile and cover with the rest of the mixture. Leave the egg to "gravlax" for around 30 minutes.

2 - Prepare the mustard yoghurt: heat the cream with a pinch of salt and the crushed garlic clove gently until it begins to bubble. Remove from the heat and add the lemon, stirring once. Add the mustard and pickles. Leave the yoghurt to set at room temperature for 1 h, then refrigerate for 1 h.

3 - Bake the shortcrust pastry in individual molds, then cool to room temperature.

4 - To arrange: spread the yogurt evenly over the bottom of the pastry, making sure to make a hollow in the center if the yogurt has set well. Rinse the yolks in cold water and drain. Carefully place the desalted yolk in the hollow. Finish by scattering the mallow petals around the egg.