Open the oysters over a container, taking care not to damage them, wash them in their water to remove pieces of shell, then strain the juice from the oysters, set aside.
Prepare the dough and spread it thin on a work surface, cut out circles of 10 or 12.
Cut the white leeks into julienne strips, blanch in salted boiling water, cool, drain, set aside.
Do the same with the peeled carrot.
Sweat carrot and white leek in a small sauté pan with butter, pepper from the mill.
Rehydrate the mushrooms in a little lukewarm water, then chop them finely, set aside
Rehydrate the seaweed cocktail in the same way, set aside
In another pan put the oyster juice with the whipping cream, pepper the mill, poach the oysters for 30 seconds
to cool them down. Decant and place them on the slightly warmed tarts in the oven.
Surround with black mushrooms and diced tomatoes, add julienned vegetables on each tartlet.
Reheat the sauce by winnowing it in the butter, coat the tartlets, sprinkle with chopped chervil, give a few turns of the pepper mill.
You can find black mushrooms and seaweed cocktail in delicatessens.
Chef Hubert's creation
