Verjus-Pickled Green Strawberry and Charred Nopal Tartlets

Introduction

Welcome to my coastal California reimagining of high tea, where delicate afternoon finger bites meet crisp market brine and almond-wood fire. These mini masa tartlets are filled with a luscious whipped preserved lemon and avocado crema, layered with tender charred nopales, and crowned with verjus-pickled green strawberries. It is tangy, smoky, and delightfully vibrant—an unfussy Pacific tea-party bite inspired by the morning stands at the farmers market.

Ingredients

• 1 cup masa harina
• 2 tbsp ground golden flaxseed mixed with 4 tbsp warm water
• 3 tbsp cold-pressed Sonoma extra virgin olive oil
• 1/2 tsp fine sea salt
• 1/2 cup warm water
• 1 cup unripe green strawberries (or firm underripe strawberries), thinly sliced
• 1/2 cup California verjus (or raw unfiltered apple cider vinegar)
• 1/4 cup filtered water
• 1 tbsp agave nectar
• 1 tsp pink peppercorns, lightly crushed
• 1 tender nopal cactus paddle, thorns removed and sliced into bite-sized ribbons
• 1 ripe Hass avocado
• 1/3 cup raw cashews, soaked in boiling water for 20 minutes and drained
• 1 tbsp preserved lemon peel, finely minced
• 1 tbsp fresh lime juice
• Flaky sea salt and fresh micro cilantro or wild marigold leaves for garnish

Instructions

1. In a small glass bowl, whisk together the verjus, 1/4 cup water, agave nectar, and crushed pink peppercorns. Add the sliced green strawberries, gently submerging them, and let pickle at room temperature for 30 minutes.
2. Preheat the oven to 375°F (190°C). In a bowl, combine the masa harina, flaxseed slurry, olive oil, sea salt, and warm water until a pliable, non-sticky dough forms. Divide into 12 small balls, press firmly into mini tartlet molds, dock the bases with a fork, and bake for 12 to 14 minutes until crisp and fragrant.
3. Set a cast-iron skillet over medium-high heat with a drizzle of olive oil. Sear the nopal ribbons for 3 to 4 minutes until tender and charred at the edges; transfer to a plate and season with a pinch of salt.
4. In a small food processor, combine the avocado, soaked cashews, preserved lemon, and lime juice. Blend until completely smooth, aerated, and silky.
5. Spoon or pipe a generous dollop of the whipped avocado-lemon crema into each cooled tartlet shell.
6. Top each tartlet with charred nopal ribbons and drained slices of verjus-pickled green strawberries.
7. Finish with flaky sea salt and micro cilantro or wild marigold leaves, then serve immediately.

Arrange these tartlets across a simple ceramic platter and pair them with an iced sparkling hibiscus tea or a pot of smoky lapsang souchong. The snappy, verjus-spiked green strawberries slice through the buttery avocado and earthy masa, proving that high tea can feel as fresh and breezy as a sunny afternoon along the California coastline.

Emily