• 70 g butter

  • 200 g plain flour

  • Pinch of salt and pepper

  • 2 egg yolks

  • 2 tbsp iced water

  • 2 shallots

  • 1 clove chopped garlic

  • 1 tbsp groundnut oil

  • 225 g chestnut mushrooms

  • 1 knob of butter

  • 200g cashew nuts

  • 2 eggs

  • 300g whipping cream

  • 2 tbsp chopped marjoram

  • Salt and pepper

  • 100 g crème fraiche

  • 12 basil leafs


  • 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.

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