SHISO TART DOUGH
130g buckwheat flour
666g all-purpose flour
50g fried shiso leaf
95g shiso oil
60g sugar
8g salt
35g butter
180g seaweed stock
52g milk
10g nori
35g shiso purée
55g egg yolks
35g powdered nori

RASPBERRY GEL
500g raspberry juice
125g red pepper juice
75g white soy
Salt, to taste
Sugar, to taste
5.6g agar agar

SAKE KASU CREAM
500g sour cream
130g sake kasu
15g chopped shiso
10g lime zest
20g garlic powder
6g black pepper

ADDITIONAL INGREDIENTS
225g lean tuna, diced to 0.3cm cubes
2 sheets kombu
115g shiso blossoms, loose

1. SHISO TART DOUGH
In a medium pot, bring frying oil to 177°C. Fry the green shiso leaves quickly until crisp, allow to dehydrate until fully dry. Blend into a powder. Mix the flours, nori powder, and shiso powder together in a stand mixer with a dough hook attached. Combine all remaining ingredients (except the eggs) in a medium sauce pot and bring to a boil. Slowly pour over the dry ingredients in the mixing bowl. Mix until the dough starts to form, similar texture to soft clay, and add egg yolks one at a time. Mix for 7 mins.
Remove dough from the mixing bowl and chill overnight. Roll through the thinnest selection of a pasta machine, feeding it through multiple times. Using desired tart-shape vessel (5cm diameter mould serves 10-12 pers.), fit the dough to the tart mould. Place the tart moulds in the refrigerator for 30 mins before baking. Bake the tart shells at 177°C for 7 mins, or until crisp. Allow to completely cool before assembly.

2. RASPBERRY GEL
In a medium sauce pot, combine ⅓ of each liquid. Boil the liquid base with the full amount of agar. After the agar has been hydrated and dissolved, mix the remaining liquid, and season to taste with salt and sugar. Pour the mixture into 0.6cm sheet tray lined with plastic wrap. Allow the gel to fully set, at least an hour. Then remove from the tray and dice in to 0.3cm cubes.

3. SAKE KASU CREAM
Combine all ingredients together and season to taste with salt.

4. POACHED KOMBU
Boil in water for 5 mins. Using a ring cutter, punch small circles to use for garnish.

FINISHING & SERVING INSTRUCTIONS
Fill the base of the tart shell with sake kasu cream. Season diced tuna with a touch of salt and build small pile in the centre of the tart. Place the cubes of gel in a pentagon pattern around the tuna. Place the caviar in the centre and shingle the poached kombu like a flower around the the tart. Garnish the caviar with lots of hanaho flowers.