In Vitro Recipe #11: Meat Fruit

Meat fruit seduces diners with an entirely new eating experience that melds vegetarian and carnivorous traditions. Inspired by medieval dishes that fashioned fake fruit from real meat, meat fruit grows muscle tissue with a cellular structure that precisely mimics that of berries, oranges, or mangoes. Meat fruit combines the femininity of fruit with the masculine sensibilities of red meat in a hybrid celebration of our post-patriarchal, post-gender society.

Meat fruit lends itself to surprising combinations, such as in these tartlets that replace crème pâtissière with savory custard. Meat fruit ‘berries’ are a savory-sweet amuse bouche that begins with an intense hit of beef and finishes with the tart tones of forest berries.

Meat Fruit Tartlets

500 grams flour

250 grams cold butter, cubed

480 milliliters cream

½ teaspoon salt

3 eggs, divided

2 egg yolks

100 grams goat cheese

400 grams meat fruit

Fig jam, diluted with water

1. In a large bowl, rub the flour and butter together with your fingers until the mixture resembles breadcrumbs. Beat one egg and add to the flour. Mix until a dough forms. Refrigerate for 10 minutes.

2. Preheat the oven to 180° C. On a floured surface, roll out the dough to a 5 millimeter thickness. Cut the dough with a 10 centimeter round cutter. Line miniature tart tins with the pastry and bake for 15 minutes.

3. Whisk salt, egg yolks, and two eggs in a bowl. Heat the cream and goat cheese in a saucepan, whisking until the cheese has melted. Slowly dribble the cream mixture into the eggs, whisking continuously. Pour the custard into the pastry shells. Bake at 150° C for 25 minutes.

4. Remove the tartlets from the oven and let cool. Top each with meat fruit and brush with a thin layer of jam.

From The In Vitro Meat Cookbook: 45 lab grown meat dishes you cannot cook yet.