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Preparing Time for Shortcrust Pastry: 15 min;
Chilling: 30 min or overnight;
Preparing time for Mashroom Sauce: 20 min;
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Bake Time for Shortcrust Pastry: 15-20 min
Cook Time for Mushrooms Sauce: 20 min
Bake Time for Mushroom Tartlets: 20 min
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Total Time: 125 min
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Ingredients
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Method
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For Shortcrust Pastry (Pâte Brisée)
70 g unsalted butter
40 g lard
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Dice the lard and butter.
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146 g plain flour
1/2 tsp salt
1/4 tsp sugar
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Pour the flour into a glass bowl. Add the fat, salt and sugar to the flour.
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4 tblsp cold tap water
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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.
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Wrap in cling film and place in the fridge to chill. You can leave the pastry in the fridge overnight and then bake.
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1 tsp plain flour for sprinkle on the worktop
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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.
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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.
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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.
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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.
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For Mushroom and Cheese Sauce
25 g unsalted butter
25 g plain flour
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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.
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250 ml semi-skimmed milk
60 g good quality mild Cheddar cheese shredded
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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.
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250 g Chestnut Mushrooms or Wild Mushrooms
1 tblsp chopped fresh parsley
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Rinse, dry and dice the mushrooms finely. Chop the parsley.
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2 tbsp olive oil
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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.
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2 garlic cloves
salt and pepper to taste
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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.
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Stir the mushrooms through the cheese sauce.
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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)
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The recipe for the Mushroom Sauce by The Great British Chefs
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