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Shell Game

Flaky Egg Mousse Tartlets with Lemon Aioli and Fresh Herbs

50 minutes
Serves 4
AppetizerFrench
Herb's take

These French-inspired tartlets elevate the humble egg to cocktail-party royalty, with a silky-smooth egg mousse filling nestled in buttery puff pastry shells. Along the way, you'll master how to make a mousse from eggs and why lemony aioli and herbs are the ultimate flavor crowning for this delicate bite.

Equipment needed
  • Mini muffin tin
  • Food processor
  • Immersion blender
  • Piping bag or small zip-top bag (optional)

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 400°F (205°C). On a lightly floured surface, roll out the puff pastry to 1/8 inch thick. Cut out 12 rounds (about 2.5-inch diameter) and press into a mini muffin tin. Prick the bottoms with a fork. Chill the tin in the fridge for 10 minutes.
  2. 02
    Line each tartlet with a small square of parchment and fill with baking beans or pie weights. Bake 10 minutes, remove weights and liners, then bake 6-8 minutes more until golden. Let cool in the tin.
  3. 03
    Bring a medium saucepan of water to a boil. Gently lower 3 of the eggs into the water and boil for 10 minutes. Transfer instantly to an ice bath.
  4. 04
    While the eggs cook, make the lemon aioli: In a tall container, combine 1 raw egg, grated garlic, Dijon mustard, half the lemon zest, and 2 teaspoons lemon juice. Add 1/2 teaspoon salt. Pour in neutral oil. Blend with an immersion blender, keeping the blade at the bottom, until thick and pale. Taste and add a few more drops of lemon juice if needed. Chill until serving.
  5. 05
    Peel the hard-boiled eggs and place in a food processor. Add heavy cream, butter, remaining lemon zest, 1 tablespoon chives, parsley, tarragon, remaining 1/4 teaspoon salt, and white pepper. Blend until completely smooth, scraping down the sides.
  6. 06
    Pipe or spoon the egg mousse into cooled tartlet shells, mounding slightly.
  7. 07
    Top each tartlet with a small dollop of lemon aioli and a sprinkle of the reserved chopped chives.
  8. 08
    Arrange on a platter and serve slightly chilled or at cool room temperature.

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