Pastry
- 120g flour
- Pinch of salt
- 90g butter – diced
- 2 – 3 tbsp cold water
- Juice of 1 lemon
Mushroom Filling (Duxelles)
- 50g butter
- 4 shallots – chopped
- 350g cep mushrooms – chopped
- Salt & pepper
- 2tbsp Madeira
- 150l white wine
Béarnaise sauce
- 2 tbsp white wine vinegar
- 30g shallots – chopped
- 10 peppercorns
- 4 egg yolks
- 250g clarified butter
- Salt
- Juice of ½ lemon
- 4 tbsp tarragon – chopped
Method
Rub butter into flour
Add salt, water & lemon juice
Incorporate to make pastry
Rest for 20mins
Line individual tart cases & blind bake
Duxelles
Sweat shallots in butter
Add mushrooms & liquids
Simmer until liquid reduced (about 20mins)
Season
Béarnaise
Reduce vinegar, shallots & peppercorns by 2/3
Whisk eggs & reduction over a bain marie until forming ribbons
Take off heat & slowly whisk in clarified butter until fully incorporated
Season
Add chopped tarragon
Poach 12 quail’s eggs in water with a splash of vinegar
Assembly
Fill tart case with mushroom filling & warm through in the oven for 2mins
Put 3 quails eggs on each tart & top with Bearnaise sauce
Serve with a green salad