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Mushroom Tartlets

Preparing Time for Shortcrust Pastry: 15 min;
Chilling: 30 min or overnight;
Preparing time for Mashroom Sauce: 20 min;
Bake Time for Shortcrust Pastry: 15-20 min
Cook Time for Mushrooms Sauce: 20 min
Bake Time for Mushroom Tartlets: 20 min
Total Time: 125 min
For Shortcrust Pastry (Pâte Brisée)
70 g unsalted butter
40 g lard
Dice the unsalted butterDice the lard
Dice the lard and butter.
146 g plain flour
1/2 tsp salt
1/4 tsp sugar
The fat, flour, salt and sugar
Pour the flour into a glass bowl. Add the fat, salt and sugar to the flour.
4 tblsp cold tap water
Rub the fat in the flourThe fat in the flour resembles breadcrumbsPour the cold water Do not knead, only gather the ingredients and form a disc
Rub the fat in with your fingertips until the mixture resembles bread crumbs. Pour the water and gather all ingredients to form a disc. Do not knead otherwise you lose the flaky texture. 
Wrap the pastry in cling film and chill
Wrap in cling film and place in the fridge to chill. You can leave the pastry in the fridge overnight and then bake.
1 tsp plain flour for sprinkle on the worktopRoll out the cilled pastry to the thickness of 5mm
Sprinkle the worktop lightly with the flour. Roll out the chilled pastry using short sharp strokes to avoid stretching. The pastry should be 5mm thick. 
Cut out the rectangles from the pastryPress the dough into the cornersPress the pastry into the corners of the tin
Cut out the rectangles, they should be 2 cm larger than the tins. Lift each rectangle up, place in the tin and press the dough into its corners using your fingers. Don’t trim the edges, only press lightly. Chill 30 minutes.
Press the paper in the corners of each caseFill with ceramic beans to weight the case down
Heat the oven to 200°C/180°C fan/Gas mark 6 and cut baking paper into 6 rectangles. Fill each pastry case with the paper rectangle and press the paper, particularly in the corners of each case and fill with ceramic beans to weight it down. 
Bake the cases around 20 minutes (blind baking). This will help to avoid soggy bottoms after filling shells with the sauce. Remove the cases from the oven and then carefully remove the beans and baking paper. Remove pastry shells from the tins. Leave them to cool.
For Mushroom and Cheese Sauce
25 g unsalted butter
25 g plain flour
Melt the butter until foamingAdd the flourCombine the flour and butter
Place a  saucepan over the small heat. Melt the butter until foaming, add the flour and stir well with a wooden spoon or wire whisk to combine the ingredients. 
250 ml semi-skimmed milk 
60 g good quality mild Cheddar cheese shreddedPour in the milk and whisk well to remove the lumpsAdd shredded cheese
Pour in the milk and whisk well to remove the lumps. Control the heat and don't let the sauce to stick to the bottom. Add the salt, pepper and cheddar cheese, mix all well to to get the smooth sauce. Set aside.
250 g Chestnut Mushrooms or Wild Mushrooms
1 tblsp chopped fresh parsley
Chop finely the mushroomsChop finely the parsley
Rinse, dry and dice the mushrooms finely. Chop the parsley.
2 tbsp olive oil
a dash of oliveAdd the chopped mushrooms
Place a frying pan over the medium heat. Add the olive oil. Once the olive oil is hot, add the mushrooms and cook for 2 minutes Sprinkle a pinch of salt and continue frying until the moisture has been released.
2 garlic cloves
salt and pepper to taste
Grate the garlic into the mushroomsAdd the chopped parsleyFried mushrooms
Add the garlic and cook until the juices evaporate and the mushrooms are lightly brown. Add the parsley and pepper. Remove from the heat and set aside for 5 minutes.
Stir the mushrooms through the sauce and mix wellReady sauce
Stir the mushrooms through the cheese sauce.
Spoon the mushroom sauce into each pastry caseSpoon the mushroom sauce into each pastry case
Heat the oven to 200°C/180°C fan/Gas mark 6. 
Spoon the mushrooms and cheese sauce into each pastry case; pop them in the oven. Bake about 20 minutes until sauce is set and the edges of the cases are lightly browned. Remove from the oven and let the tartlets rest for 10 minutes. Serve warm. The recipe makes 6 tartlets 11.5 cm x 6.5 cm (4.5inch x2.5 inch)
The recipe for the Mushroom Sauce by The Great British Chefs
The Mushroom Tartlets Polly Eats LondonThe Mushroom Tartlets Polly Eats LondonThe Mushroom Tartlets Polly Eats London

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