Pastry for 2-crust pie 6 oz Mushrooms, sliced
3 Eggs 1 c Cream, heavy
2 tb Shallots; finely chopped 1/2 ts Salt
3 tb Wine, dry white 1/8 ts Pepper
1 tb Chives; chopped 1/8 ts Nutmeg, ground
Prepare pastry and roll out, half at a time. Cut into 4-inch circles
and line tart pans or large muffin cups. Beat eggs in mixing bowl
and brush a small amount of the beaten eggs over the inside of the
tart shells; reserve remaining eggs for filling mixture.
Combine shallots, wine, and chives in small saucepan. Bring to a
boil, reduce heat, and simmer 2 minutes. Cool. Drain liquid from
mushrooms into 2 cup measure (there should be about 1/2 cup). Add
heavy cream to make 1-1/2 cups; if necessary, add milk to complete
the 1-1/2 cups. Add cream mixture to beaten eggs with salt, pepper,
and nutmeg; beat until well blended. Stir in shallot mixture. Divide
drained mushrooms among tart shells. Add about 1/4 cup of egg-cream
mixture to each. Place on baking sheet and bake at 400 degrees for 15
to 20 minutes.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman.
Yields
12 tarts