Preheat oven to 350°F.
Heat olive oil in a medium saucepan over low heat, add garlic and shallot and cook for 1 to 1 ½ minutes, until translucent. Add spinach and cream; bring to a boil. Transfer cream mixture to a blender and carefully puree until smooth. Transfer cream back to the sauce pan, add oysters and simmer for 2 minutes. Set aside.
In a small stainless steel bowl, place egg and yolk, incorporate cream mixture into the eggs, stirring constantly. Place a couple of oysters in each tartlet and cover each with cream mixture. Bake in 350°F oven for 5 to 7 minutes, or until done.
"Pearls"
Place ingredients in a bowl and mix well. Garnish the oyster tartlets with the pearls.
Source: Recipe courtesy of the Texas Department of Agriculture.
