Jeremiah Bills loves adventurous foods, especially seafood, and infuses it into his Showstopper bake by making his Sea Urchin Mousse Tartlets recipe. His Sea Urchin Mousse Tartlets will be a first for Judge Mary Berry as she has never tried this flavor. Jeremiah is happy with his unique bake because his puff pastries come out looking like sea creatures.  After Mary Berry has a taste of the Sea Urchin tartlets she is happy they are full of filling and flavor. Judge Johnny Iuzzini is pleased by the flavor of Jeremiah's Fig and Goat Cheese Tartlets.  Watch the full episode of "Pies and Tarts Week" from Season 2 Episode 4 of The Great American Baking Show.

INGREDIENTS: 

Fig, goat cheese, prosciutto and walnut flaky pastry tartlets

113 gr European style cultured unsalted butter

61 gr whole wheat pastry flour

123 gr bleached all-purpose flour

0.75 tsp fine sea salt

1/8 tsp baking powder

73 gr full fat sour cream

90 gr water 

33 gr Tawny Port wine

0.5 tbsp Sherry vinegar

*30 gr honey 

1 inch lemon zest

0.5 bay leaf

1 tbsp fresh thyme

300 gr fresh black or other dark colored ripe figs, cut into eighths 

315 gr yellow onions, finely chopped

1 tbsp extra virgin olive oil

1 tbsp butter

4 thyme sprigs

2 large garlic cloves, minced

1 tbsp Sherry vinegar

0.5 tbsp Tawny Port wine 

Salt and pepper- to taste

30 gr walnuts, chopped 

6 strips of smoked prosciutto 

150 gr soft fresh goat cheese 

Fresh thyme to garnish

*honey to garnish 

Parmesan puff pastry tartlets filled with sea urchin mouse and crab

510 gr European style cultured unsalted butter, cold

75 gr Parmesan cheese, grated with microplane

160 gr ice water

2 tsp fine sea salt

370 gr King Arthur unbleached all-purpose flour

70 gr bleached cake flour

1 egg

Pinch salt

0.5 tsp water

70 gr fresh sea urchin roe (uni) 

*1 gold gelatin sheet  

1/2 tsp lemon juice

pinch cayenne pepper 

35 gr organic heavy whipping cream

.5 tbsp extra virgin olive oil

0.5 tsp soy sauce

1 tsp lemon juice

0.25 smoked paprika

100 gr fresh lump meat crab preferably dungeness crab

15 gr cucumber, finely chopped (no seeds)

4 shiso leaves, thinly sliced – FAENIA PLEASE ORDER

METHOD: 

For Fig, goat cheese, prosciutto and walnut flaky pastry tartlets: 

Flaky pasty:

1. Cube butter and place in freezer while gathering other ingredients

2. Combine all dry ingredients in a food processor 

3. Pulse until combined

4. Add butter

5. Pulse until size of peas 

6. Add in sour cream

7. Pulse until combined 

8. Dump into large ziplock bag

9. Knead until dough comes together

10. Wrap in plastic wrap and chill for 30 to 45 minutes

Fig filling:

1. Combine all ingredients and simmer until figs are just starting to soften

2. Set aside

Caramelized onions:

1. Melt butter and olive oil together

2. Add onions and thyme sprigs 

3. Saute slowly until caramelized 

4. Add in garlic and cook until fragrant

5. Deglaze with Port and vinegar 

6. Season with salt and pepper

7. Remove thyme sprigs 

Prosciutto garnish:

1. Preheat oven to 375F/190C

2. Place prosciutto on a silpat lined sheet pan

3. Bake for 6 minutes until starting to crisp

4. Set aside until cool

5. Cut Prosciutto small squares and mince the remainder and add to onions

1. Roll dough between plastic wrap until 0.25 inch thick

2. Cut out 18 - 2.25 inch disks 

3. Line non stick mince pie tin using muddler to press dough 

4. Place in freezer to firm up

1. Drain figs

2. Place small amount of onion mixture in tart shell

3. Place 5 fig eighths on top

4. Sprinkle with chopped walnuts

1. Bake for 20 minutes 

2. Let cool in pan for 5 minutes

3. Unmold to cooling wrack

4. Using a small melon ball scoop, Scoop out balls of goat cheese

1. Garnish tarts with goat cheese ball

2. Drizzle with honey

3. Sprinkle with thyme leaves

4. Place Prosciutto pieces on top

For Parmesan puff pastry tartlets filled with sea urchin mouse and crab

Rough Puff pastry:

1. Cut butter into cubes and freeze for 10 minutes

2. In a stand mixer combine dry ingredients and mix

3. Add butter and mix until butter is in smaller pieces

4. Add water beating on low speed

5. Dump onto counter and shape into a rectangle roughly 20 by 16 inches

6. Perform a letter fold

7. Turn the dough so the closed side is to your left and roll into rectangle and perform another letter fold

8. Repeat this process until you have a total of four folds 

9. Cover and refrigerate for 40 minutes

10. Perform two more folds for a total of 6

11. Rest in refrigerator covered for 30 minutes

12. Roll dough 0.25 inch thick and cut out 36 - 2 inch disks with a fluted cutter

13. Use a 1 inch non-fluted cutter to cut holes inside of 18 disks

14. Brush full disks with egg wash and place a cut disk on top

15. Place in freezer to firm up

16. Bake at 375F/190C for 15 minutes on silpat lined sheet pan

Sea urchin mousse:

1. Place gelatin sheet in bowl of very cold water

2. Bloom for 5 minutes

3. Place sea urchin and all ingredients except for the cream in a small food processor or blender

4. Combine until smooth

5. Heat gelatin gently until 170F/76C

6. Fold into sea urchin mixture

7. Beat heavy cream in chilled bowl until medium peaks

8. Fold into sea urchin mixture

9. Chill in refrigerator until piping constancy 

10. Place in small piping bag

Crab mixture:

1. Combine vinaigrette ingredients

2. Combine with crab 

Assembly:

1. Pipe mouse into puff pastry

2. Top with crab mixture

3. Garnish with shiso leaves