Super thin tart shell

Hi there - I'm a new subscriber to ChefSteps. I've been looking to recreate a really thin, almost translucent tart shell, inspired by the attachment below. I've been playing around with spent sourdough starter, a thin shortcrust, and a few other ideas but basically looking for a thin, lacy/crunchy tart for a canapé. Someone suggested tapioca starch. Would love to hear any ideas!

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krdeleon.peralta

Just to clarify, 108cph is your account, right? I'm just curious if the seaweed mentioned is also one of the ingredients you attempted and if you have different techniques depending on what you use. Are you specifically trying to use what would otherwise be food waste or are you cool with anything that gets you the result?

Also, did you call this into Cooking Issues a little while back? If not, I'm trying to remember what his advice was for a somewhat similar question.

trafton_826246

sorry, forgot to check the response here. 108cph isn't my account, just the inspiration here for the shell. i'm cool with anything that gets me the result. and yes, good catch, i did call something similar into cooking issues a month or two ago but dave gave me something closer to a tuile recommendation and i haven't had a ton of success with that approach - it's a pretty brittle dough and it's tough to shape into the mini tart shell pan. could just need more practice tho. open to any recs or ideas here. thanks!

tristan_rosier_1325918

hey guys, i am looking to create this same thin shell, wondering if you have had any luck with it

Preston_Landers_428809

In case people find this in the future, the way to do this is to take your puree of choice, heat it up with cornstarch to thicken, dehydrate it into little circles, then deep-fry in molds. Frantzen in Stockholm really popularized this around 2018. They provide a few different recipes for it in their cookbook.