This makes one 9 inch tart.
Roll the chilled pie dough to a thickness of approximately 0.35cm. Transfer the dough to a 9 inch tart pan, gently easing it into the pan and pressing the sides down to ensure that the dough adheres to the pan. Trim the edges with a knife. Refrigerate for at least half an hour before baking.
Caramelised Shallots and Mushroom Filling (adapted from Tartine)
Caramelise 4 finely sliced shallots over a medium high flame with 45g of butter. Add 450g of sliced mushrooms (use any fresh mushroom you can find; I used a mixture of portobello and button mushroom) and pan fry until the mushrooms exude a little water and becomes very moist; the pan should be fairly dry at this point in time. Season liberally with salt and pepper. Using the juice of half a lemon, get all the yummy caramelised bits off the bottom of the pan. Let it stand till it is no longer hot to the touch.
Whisk 3 egg yolks with 50g of sour cream until completely lump free. Gently whisk 190g of heavy cream and a little freshly grated nutmeg to the egg yolk mixture. Add the cooled mushrooms to this egg yolk mixture. Reserve a little egg white for later use.
Instructions from the book: Blind bake the pie crust in a 190 degree celscius oven for about 20 minutes. Remove the parchment paper and apply a thin coating of the reserved egg whites to the pie shell. Continue baking for a few more minutes until the crust looks dry with no opaque area. I’ve tried the instructions from the book but thought that the crust ended up a little too limp and soggy.
To get the dark brown crust in my pictures, after removing the parchment paper, continue baking the crust for another 20-30 minutes. You might need to cover the sides with aluminium foil (or a slightly bigger, inverted tart pan) to prevent them from overbrowning.
Lower the oven to 180 degree celscius. Pour the custard with the mushroom into the pan and bake for another 20 minutes. It is done when the middle of the tart jiggles a little when you shake the pan; the middle of the tart should reach an internal temperature of at least 160 degrees fahrenheit. The tart will continue to solidify on standing. Sprinkle a little thyme before serving.
1. As with all pastry doughs, the dough should be kept cold at all time. If possible, work in a cool environment. If necessary, stick the dough into the freezer to let the butter solidify before proceeding with the recipe (always err on the side of being too careful).
2. Chill the pie crust dough as specified; chilling it allows the gluten to relax which minimises shrinkage during baking.
3. Try to use materials that are heavier e.g. ceramic pie weights or coins when blind baking. Ensure that the you use enough of it to fill the tart tin all the way to the top. This will prevent the sides from slumping/shrinking during baking.