These beautiful mini tartlets are made with our Sprouted Wheat Flour for added depth of flavour and an added nutrient hit. These are creamy, cheesy and totally delicious. Created by Limpet Baron of Tangerine Dream Cafe at the Chelsea Physic Garden.
This recipe was kindly made by Limpet Baron of Tangerine Dream Café, Chelsea Physic Garden.
Makes 6 x 10 cm tartlets
For the pastry
250g unsalted butter
270ml ice cold water
For the filling
900g new potatoes, lightly boiled and crushed
600g fresh porcini
1tsp of fresh thyme
360 ml of double cream
600g freshly grated parmesan cheese
Good pinch of salt and pepper
For the pastry: pulse the flour & butter in a food processor to form breadcrumbs. Gradually add the cold water, pulse to combine; slightly wet texture gives stretch and a crisper pastry. Knead into a flat puck and place in the fridge for approx. 30 mins.
Remove the pastry from the fridge, and roll it out so that it hangs a little over the sides of the lightly greased shells. Use tart shells with removable bottoms to make releasing the tarts a much easier process. Bake the pastry at 150 C for about 25 mins, or until crisp and golden brown.
Slice the porcini lengthways and sweat in a pan with a little butter and the thyme. In a bowl, combine the crushed potatoes, cream, eggs and half of the parmesan. Then fill the cases with the mix, layering in porcini, but leaving enough to top each tart. Sprinkle the remaining parmesan on top and place in the oven for 20 – 25 mins, until the parmesan has melted and crisped lightly on top.
Serve with fresh salad leaves, and a glass of chilled white Burgundy!