Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Cashew Nut and Mushroom Tart with Basil Crème Fraiche


Serves 3 to 4

Ingredients

Method

  1. To make the pastry rub together the butter, flour and seasoning so all ingredients are incorporated. Beat the egg yolks and water and add to the flour, mixing to a dough. Rest for 20 minutes in the fridge before rolling it out to ½ cm thickness and line a 10inch flan ring with it. Bake blind for 15 minutes at 180c and remove from the oven.
  2. Meanwhile, sauté the shallots and garlic in groundnut oil, add the sliced mushrooms and a knob of butter and sauté until cooked. Add the cashew nuts, drain off excess liquid, and set mixture aside. Mix eggs and cream together, put mushrooms and nut mix in cooked tart base, pour over eggs and cream, sprinkle with chopped marjoram, bake at 180c for 15 to 20 minutes until just firm.
  3. Mix together crème fraiche and chopped basil, cut tart and serve with a dollop of basil crème fraiche.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 
  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Video More Videos

T-bone Steak

Neil Perry


Browse Recipes By...