Dominique Crenn’s Geoduck Tart


Dominique Crenn, of three-Michelin-starred Atelier Crenn, shared an exclusive sous vide recipe with Sous Vide magazine readers.


Pineapple Gel:

1 medium pineapple
1 shallot, sliced
2 cloves garlic, smashed
1 jalapeño, roughly chopped
1 lemongrass, white part, sliced
1 lime peel
3 C gooseberry vinegar (may substitute Champagne vinegar)
6 Tbsp lime juice
¼ C shirodashi
1 envelope gelatin

Mousseline Cream:

1 C whipping cream
½ lemongrass, white part, sliced
1 lemon, zest only
1 mandarin, zest only
1 lime, zest only
¼ tsp salt
1 tsp shirodashi

Mousseline Base:

½ C gooseberry vinegar
½ C Champagne vinegar
½ C white wine
2 shallots, diced
2 Tbsp lemon thyme
1½ Tbsp tarragon
Peel of ½ lemon
Peel of ½ lime
1 lemongrass, white part, sliced
5 egg yolk
1 stick (½ C) butter
1 Tbsp lemon juice
1 Tbsp shirodashi
1 tsp salt

Vinegar Gel:

2/3 C apple vinegar
2 tsp shirodashi
1 Tbsp Ultratex

Stone Fruit:

1 peach
1 nectarine
1 plum

Brown Butter Poach:

8 sticks unsalted butter
1 Tbsp shirodashi
1 tray sea urchin


1¼ C flour
1 C toasted Koshihikari rice flour
6 Tbsp brown rice flour
½ C brown sugar
1 Tbsp Maldon salt
¼ Tbsp xantham gum
1½ sticks butter (cold and cut small)
1/3 C water
1 egg


1 live geoduck clam



  • Sous vide pouches
  • Sous vide circulator
  • Vacuum sealer
  • Strainer
  • High-speed blender
  • Tamis
  • Piping bag
  • Coffee filter
  • Food processor


Prepping time: 75 minutes / Cooking time: 3 hours (excludes sous vide cooking time)




For the Pineapple Gel:

  1. Cut pineapple into 1-inch-thick slices and roast at 450˚F for 25 to 30 minutes, until caramelized.
  2. Mix all ingredients overnight, except shirodashi and gelatin.
  3. Smoke for 20 minutes over low heat, strain, and add shirodashi and gelatin.
  4. Chill until gelled.

For the Mousseline Cream:

  1. In a pot over medium-low heat, combine all ingredients and heat until the first bubble, then leave to steep one hour.
  2. Strain and cool before whipping.

For the Mousseline Base:

  1. Combine the two vinegars, white wine, shallots, lemon thyme, tarragon, citrus peels, and lemongrass and heat over medium, reducing until there is less than ½ cup of liquid.
  2. Place in sous-vide pouch, add  egg yolks and butter, and seal.
  3. Cook in water bath for 30 minutes at 167˚F (75°C).
  4. Use a high-speed blender to incorporate, then stir in the lemon juice, shirodashi, and salt.

For the Vinegar Gel:

  1. Mix vinegar and shirodashi, then thicken with Ultratex until pipeable.
  2. Pass through tamis and place in a piping bag.

For the Stone Fruit:

  1. Cut the round edge off, about a half-inch high, slice thinly and reserve for the rosette.
  2. Cut the rest of the fruit into a small dice.

For the Brown Butter Poach:

  1. Place butter in pot and cook on medium-low heat until it begins to clarify—do not stir.
  2. Once translucent, turn heat to medium and cook until the solids at the bottom toast and it begins to smell nutty.
  3. Strain through a coffee filter and keep warm. 
  4. In the warmed butter, over low heat, poach the stone fruit for 30 minutes and the sea urchin for 15 minutes.
  5. Remove and let cool to room temperature.

For the Tart:

  1. Mix all dry ingredients in a food processor.
  2. Add butter, then move to a surface and mix well before adding the water and egg.
  3. Knead until homogenous, then let rest 30 minutes.
  4. Roll to medium thin, punch, and mold.
  5. For each piece of urchin, make one rounded tartlette and one flat disc.
  6. Bake at 375°F for six minutes, then rotate, and cook for six more minutes.

For the Geoduck:

  1. Poach in lightly salted boiling water for 30 seconds, then move to ice.
  2. Peel and slice thin, reserve on ice.

To Serve:

  1. Lightly coat the bottom of one of the flat discs with vinegar gel.
  2. Make rosette by alternating two to three slices of geoduck with the same of the rounded stone fruit, using the vinegar gel as an adhesive. 
  3. In tartlette, place one tongue of butter-poached urchin, 1 teaspoon of the stone fruit, and 1 teaspoon of the pineapple gel. 
  4. Mix the mousseline base with the whipped cream to make dollop consistency.
  5. Place rosette on top of the urchin and fruit, then dollop mousseline on top. Repeat with remaining urchin and tartlettes.
Adapted from Dominique Crenn’s original Geoduck Tart recipe served at Atelier Crenn; recipe adaptation by Naomi Tomky.

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