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Mushroom and shrimp duxelles tarts

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Ingredients



1 sheet of short pastry for quiche (either made from scratch or bought preprepared)
200 g onion confit
100 ml cream
10 g pine nuts
400 g portobello mushrooms
150 g peeled shrimp
30 ml port or sweet sherry
1 garlic clove
Salt and ground pepper
50 g butter
1 kg chickpeas (to weigh down pie crust)



If you want to make the pie crust yourself :



200 g pastry flour
100 g butter, diced and at room temperature
1 egg, beaten
4 g salt & 4 g sugar

1 kg chickpeas (to weigh down pie crust)


Así puedes prepararlo


  • Preparation of dough:



    Mix together the flour, salt, sugar and egg. Slowly workthe butter into the mixture until you have an even ball of dough.
    Cover it with plastic wrap and let chill for approximately 1 h in the refrigerator.
    If you plan to use the dough for a sweetdish, you can add a small amount of sugar before mixing the ingredients.



    Directions:



    1. Heat a pan with the butter and lightly brown the shrimp, garlic and pine nuts. Remove from the pan and set aside.
    2. Using the same pan cook the onion confit, cleaned and sliced mushrooms, wine, and salt and pepper until the water has evaporated from the vegetables and the mixture is slightly dry.
    3. Return the shrimp to the pan and add the cream. Season the mixture as desired. Cook over low heat for approximately 10 minutes so that the flavours mix. The result should be a creamy and dense filling.
    4. Use a rolling pin to roll out the dough over a floured surface, doing so quickly so that the butter doesn’t warm up. Roll the dough out evenly.

    5. Preheat the oven to 180ºC.
    6. Line the pie mould with the dough andtrim excess edges.Use a fork to poke holes in the dough to prevent air pockets. Place baking paper over the crust and fill with chickpeas.Bakethe crust on the middle oven rack for approximately 15 minutes or until golden brown. Remove the chickpeas, taking care not to burn yourself.
    7. Fill the pie crust with the previously prepared mixture and return to oven for approximately 2 more minutes at 150ºC.



    Comments:



    Use the chickpeas to weigh down the pie crust to prevent air pockets while baking. They can be saved for later occasions after using them.

    You can top the pie with leftover dough and improvise decorations. In this case, baking time in step seven should be increased until the crust is golden brown.


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