Pecan and Chestnut Mushroom Tarts

Pecan and Chestnut Mushroom Tarts

Crust

1 cup almond flour

2 Tbl melted butter

1-2 tsp honey

1 tsp cinnamon

Pinch salt


Custard

½ cup heavy cream

1 egg

1 egg yolk

1 Tbl honey

1 tsp cinnamon

Pinch salt

Filling

1 cup rough chopped pecans

1 Tbl butter

1 cup dried and rough chopped chestnut mushrooms

1 Tbl honey

Pinch salt 


For the crust:

  • Blend all ingredients in a small bowl until they come together when squeezed but crumbly.

  • Press into two small tart pans. I believe these are 3 inches.

  • Bake at 375 for 10 minutes, cool completely and remove the crusts from the tart pans.

For the filling:

  • Whisk the custard ingredients together and set aside.

  • Place the pecans in a small pan with the butter. 

  • Briefly toast the pecans over medium heat until they start to become fragrant.

  • Add the mushrooms, honey, cinnamon, and salt and cook until the butter and honey have been absorbed by the mushrooms and everything smells sweet, toasty, and fragrant. It should be about 5 minutes or so.

Assemble:

  • Cool the nut and mushroom mixture briefly before adding 2-3 Tablespoons to the pre-baked crusts. I ended up with enough leftovers for a third tart/midnight snack.

  • Pour the custard mixture over the nutty mixture until it comes just below the top of the rim of the crust.

Bake:

  • Place the filled tarts onto a small sheet pan and bake at 350F for 15-20 minutes, or until the custard is just set.

  • Cool completely before enjoying with a bit of whipped cream and a sprinkle of cinnamon.


This is the first sweet mushroom recipe I’ve ever attempted.  The flavor is mostly dominated by the pecans and honey, but there is a distinct earthy flavor from the chestnut mushrooms that comes through towards the end.

Initially, I thought to add chopped candied ginger.  It would be tasty, but I think it would take over the flavor profile too much for the mild mushroom flavor.

This recipe was inspired by a Paris-Brest with candy cap mushrooms I tried at a mushroom-themed dinner, and I am excited to try finding or growing some candy caps soon as well!

Happy Eating!


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