Dessertsdeliciouslyella
Chestnut & Mushroom Tarts
These little tarts are the perfect canapé and a real treat for any special gathering. They have a soft inside with a delicious punch of flavour from the chestnuts. When we don't have much time, we use ready made vegan puff pastry, but you can choose whichever version you prefer.
👥 12 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
- ●pan
📝 Preparation Steps
1
Preheat the oven to 180C (355F), fan setting. Oil a 12 hole muffin tin.
2
Place all of the pastry ingredients, apart from the water, into a food processor and pulse until it all comes together. Add the water bit-by-bit until the mixture binds together to form a dough like consistency (you may not need it all).
3
Once the dough has formed, remove from the food processor and place in the fridge to cool for at least ⏱️ 15 minutes.
4
Roll out the pastry on a lightly floured surface, until about 1cm thick. Cut 12 large circles into the pastry, before placing on to each hole on the muffin tin. Lightly press down using your fingers to create a tart case.
5
Place all of the filling ingredients, apart from the chesnuts, into a food processor and pulse until smooth. Once smooth, add the chestnuts and pulse until it all comes together, but still a little chunky.
6
Spoon equal amounts of the filling into each tart case.
7
Place a pan over a medium-high heat and add a drizzle of olive oil. Once warm, add the mushrooms and a pinch of salt and mix well. Cook for ⏱️ 5-10 minutes until golden.
drizzle of olive oil
8
Top each tart case with the cooked mushrooms. Before placing in the oven and cooking for ⏱️ 25-30 minutes until golden.
9
Once cooked, remove from the oven and top with chopped chives.
chives0.5 oz
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...