Chop the endive into 1 inch pieces.
Fry the endive in some butter in a frying pan, when it softens a bit add in some sugar to sweeten it up and caramelise.
When it has caramelised place orange juice in the pan and reduce.
Season with salt & pepper and remove from heat and let cool.
Once cool, place the endive in the bottom of oiled muffin tins.
Top with a circle of puff pastry the same size as the muffin hole.
Brush with egg wash and bake in the oven on 200°C until golden.
Sear some scallops in a hot pan with a touch of butter until golden, then flip over for 10 seconds and remove.
Take the endive tarts out of the muffin tray and arrange on the platter, top with a seared scallop then top with salmon caviar and chervil.
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