These mini tartlets with mushrooms à la crème make the perfect appetiser, snack or small starter.
The crisp tartlet cases are easily made from a roll of puff pastry, and the creamy mushrooms are cooked while the tartlets bake – so you can have these little bites ready in no time.
The mushroom filling should be reduced well, so there is almost no sauce left – just juicy mushrooms coated in a rich, silky cream reduction. That way the filling is compact and perfect for filling the small tartlets without making them soggy.
Everything can be prepared in advance. The tartlet cases can be baked well ahead, and the mushroom filling can also be made in advance and kept in the fridge. When it is time to serve, simply warm the tartlets and the filling, and you have a luxurious but very easy dish.
Tips for perfect mini tartlets
Use mixed mushrooms for a deeper, more complex flavour. A combination of button mushrooms, portobello, chanterelles or oyster mushrooms lifts the dish.
The white wine can be replaced with stock if you want an alcohol-free version – add a little lemon to balance the acidity if needed.
Want more acidity? Season with a little lemon juice at the end to bring out the flavours.
Prepare ahead: The tartlet cases can be baked in advance and warmed before serving. Bake them a couple of minutes less if they are going to be reheated.
Mini tartlets with mushrooms à la crème
Ingredients
Tartlets
- 1 roll of ready-rolled puff pastry
- 1 egg yolk – for brushing
Creamed mushrooms
- 25 g butter
- 1 shallot, finely chopped
- 350 g mixed mushrooms, finely chopped
- 100 ml white wine
- 150 ml whipping cream (38% fat)
- 1/2 stock cube – vegetable or chicken
- 2 tbsp chives, finely chopped
- Salt and freshly ground pepper
Method
Tartlets
- Roll out the puff pastry and cut out 36 rounds about 4.5 cm in diameter. Cut them close together so you don’t need to re-roll the pastry.
- Set 12 of them aside on a baking tray lined with baking parchment.
- Stack the remaining 24 rounds in pairs so you have 12 double layers. Cut out the centre of each with a cutter about 3 1/2 cm in diameter.
- Brush the bases on the baking tray with egg yolk, place a double ring on each, and brush the tops. You now have 12 mini tartlet cases.
- Bake in a preheated conventional oven (top and bottom heat) at 200°C for about 12-14 minutes – or until nicely golden. *Make the mushroom filling while the tartlets bake.
- Press the centre down if it has puffed up – then they are ready to be filled.
Creamed mushrooms
- Melt the butter in a frying pan and sweat the shallot in it until soft and translucent.
- Add the mushrooms and let them brown well over a fairly high heat until all their liquid has evaporated. Season with salt and freshly ground pepper.
- Pour in the white wine and let it reduce completely, still over a fairly high heat, then add the cream and the stock cube. Stir regularly and let the mushrooms cook until the cream has reduced well and clings to the mushrooms.The filling should not be saucy like a classic tartlet filling, but denser.
- Finally, stir in the chives and season to taste with salt and freshly ground pepper.
- Let the mixture cool slightly before transferring it to a piping bag and piping it into the tartlets. Sprinkle with chives and freshly ground pepper before serving, if you like.Note: Make sure your piping bag can withstand hot food. Otherwise, simply fill the tartlets with a small spoon.
Nutrition
Premium
De skal helt sikkert prøves men tror du man kan lave dem dagen før og opbevare dem i en tætsluttende beholder?
Kan man lave mini tarteletterne dagen før? og varme dem dagen efter?
Hej Søren
Det kan du sagtens gøre ja 🙂
Giv dem gerne 2-3 minutter mindre, så de ikke bliver kedelige ved opvarmning 🙂
Warm wishes, Dianna
Dejlig opskrift, dog bruger jeg altid Walnut Brown sherry, når jeg stuver
Svampe.
Prøv det.
Kh Hanne Righolt
Hej Hanne
Tak for de søde ord 🙂 Og det vil jeg absolut prøve, tak for fif 🙂
Warm wishes, Dianna
Smager fantastisk