These German tarts are ideal for picnics and cocktail parties, or even an afternoon snack. Using store-bought puff pastry will cut down on time, without compromising taste. If cooking for kids, minus the sherry from your mushroom mixture.
- 3 sheets frozen puff pastry, defrosted in fridge
- 300 g button mushrooms, sliced
- 1 tsp salt
- 40 g butter
- 300 ml cream
- 2 tbsp dry sherry
- 2 tbsp lemon juice
- 2 egg yolks
- white pepper
- finely chopped parsley to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Defrosting time 1-2 hours
Preheat oven to 180°C. Lightly grease a ⅓ cup, 12-hole muffin tin. Cut pastry into 10 cm rounds with a circle cutter and place into prepared tins, ensuring pastry is pressed into corners and sides come up about ¾ of the height of the tin. Prick bases with a fork and bake in preheated oven for 20 minutes or until well browned, pressing the pastry with a tea towel occasionally to control rising.
To make the filling, heat large frying pan over high heat and add some butter and some of the mushrooms. Add salt. Cook, stirring for 2 to 3 minutes until browned, tip onto a plate. Repeat with remaining mushrooms.
When all the mushrooms are cooked, pour in cream, sherry and lemon juice. Bring to the boil and simmer uncovered for 10 minutes until mixture has thickened, is well reduced, but still saucy. Remove from heat and stir in egg yolks. Season to taste with pepper. Pour warm filling into prepared pastry cases. Return to warm oven for 5 minutes. Garnish with parsley and serve immediately.