For the tart shell:
For the dish:
For the garnish:
For the tart shell, into the bowl of an electric mixer fitted with the paddle attachment, sift the flour and salt. Add the butter and shortening and mix on medium speed until it attains the texture of coarse cornmeal. Gradually add the water, soy sauce, and grated ginger, mixing until just incorporated. Remove the dough from the bowl, gather into a ball, and gently flatten into a circle. Wrap in plastic wrap and set in the refrigerator to rest for at least two hours. Preheat the oven to 350 degrees. Place the chilled dough on a lightly floured surface and roll into a circle approximately 12 inches in diameter. Set and press into a 10-inch tart pan, trimming the edges if necessary. Cut a circle of parchment paper about 2- to 3-inches larger in diameter than the pan and press it gently into the pan over the dough. Fill with dried beans or rice, place in the oven, and bake for 20 minutes, or until just set. Remove the parchment and filling and bake for five more minutes until golden brown. Remove from the oven and set aside to cool.
To assemble the tart, fill the prepared tart shell with rice, pressing lightly to flatten the surface. Spread the rice with Wasabi as desired and arrange the fish and caviars in a decorative pattern on top. Shape additional Wasabi into small discs, placing them around the edges of the tart, and sprinkle with sesame seeds and cilantro leaves.
To serve, slice the tart into eight pieces and place a slice on a plate. Arrange some pickled ginger beside the tart and garnish with cilantro oil, cilantro leaves, and sesame seeds.