For the Scotch beef cheeks seal all over in a hot pan remove from the pan once coloured, add the vegetables and caramelise, add the spices and tomato puree once coloured , add the wine and madeira and reduce until syrupy add the stocks and the Scotch beef cheeks back in, cover with a lid and braise in the oven @ 130c for 4-5 hours until tender.
Once cooked, remove the Scotch beef cheeks from the pan, strain the sauce through a fine sieve discarding the vegetables and spices. Reduce the sauce by two thirds and add the cheeks back in to keep warm.
Rub the butter & flour together until it forms the bread crumbs, add the salt to the water and knead until it becomes a dough it becomes a dough, wrap with cling and rest for 20 mins.
Roll out to a couple of mm thick and cut out discs using a 12 cm ring cutter. Lightly grease 2 individual tart cases and press the dough into them with a slight overhang on the edge. Peirce a couple of holes with a fork and then add a piece of parchment and some baking beans. Bake blind @ 160c for 10-12 mins, remove the beans and bake for a further 6-8 mins until crisp and golden.
For the horseradish mousse, add the radish, horseradish, milk & cream cook until tender then blend until smooth. Pass through a sieve and place into a cream isi gun and charge with 2 gasses, keep warm.
For the onions, place the rings into the milk and leave for 5 minutes drain off and add to the flour mix, shallow fry @ 170c for 3-4 minutes until crisp and golden.
To assemble, lightly break the Scotch Beef cheeks into smaller chunks and lay at the bottom in the tart shell, cover with the mousse and top with a few crispy onions, finish with some sorrel leaves and a sprinkle of course black pepper.