Tarts with porcini mushrooms and parsley
Ingredients
Makes around 20 bite-size tarts

For the pastry cases
500g flour
230g unsalted butter
100g cold water
40g egg yolk
25g sugar
20g sunflower oil
10g fine salt
A dozen sprays of Blissful Plant Italian flat-leaf parsley extract (Baume des Anges)

Presentation
100g porcini duxelles
200g single cream
A dozen sprays of Blissful Plant Italian flat-leaf parsley extract (Baume des Anges)
Salt flower
Freshly ground pepper
Untreated lemon zest
Tarts with porcini mushrooms and parsley
Happy plant n°20L Italian flat-leaf parsley
A recipe of: Pascal Barbot Sponsor of Italian flat-leaf parsley
Difficulty : star_on.jpgstar_on.jpgstar_off.jpg
Preparation
Tarts with porcini mushrooms, Italian flat-leaf parsley and lemon

Pastry case
Mix the flour with the cold butter.
Spray extract of Italian flat-leaf parsley in the sunflower oil, mix and add to the previous mixture.
Add the salt and sugar.
Mix the cold water with the egg yolk.
Add to the dough as lightly as possible.
Leave to stand for 30 minutes.
Roll out to 2.1 mm and line small tart moulds.
Bake blind at 180°C for 10 minutes.
Set them aside.

Presentation
Season the cream with a spray of Italian flat-leaf parsley extract, fleur de sel, freshly ground pepper and whisk it until firm. Finish the seasoning with a few drops of lemon juice.
Spoon the porcini duxelles and cream into the pastry cases and serve.
You can top the tarts with a ‘palet de caramel aux cèpes’, as shown in the picture.

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