Mushroom Tartlets

Another tartlet recipe for you; this is a delicious mushroom tartlet!  This recipe makes 2 tartlets.

Shortcrust Pastry (ready rolled)
3 large mushrooms, chopped
95ml double cream
1 large egg
25g grated cheese (cheddar, or other hard cheese)
Salt and Pepper

Line 2x 10cm tartlet cases with the pastry, making sure that the pastry goes into each of the flutes on the edges (I use a piece of balled-up pastry to do this – the less contact you have with pastry, the better!)

Blind bake for 10 minutes at 180 degrees, remove from oven and take out the baking beans and greaseproof paper.  Return the oven for 2 minutes, or until pastry is coloured

Saute mushrooms in a little butter
Mix double cream and egg together, then add cheese and mushrooms
Season with salt & pepper

Pour carefully into the 2 tartlet cases, making sure it doesn’t seep over the edge

Bake on the bottom shelf of your oven for 20-25 minutes.  They should still be wobbly when they come out, and will probably rise a bit!  They’ll sink back down once you’ve taken them out.

Remember that the filling will continue to cook once it’s out of the oven, so be careful not to over bake!

Delicious served hot or cold!


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