Buttery shortcrust pastry meets earthy, sautéed chanterelle mushrooms in these elegant tartlets. With a creamy cheese custard filling and golden crust, this dish is ideal for brunches, picnics, or cozy weekend meals. The layers of texture and flavor—crisp base, tender mushrooms, and a soft, rich filling—make each slice a comforting pleasure worth savoring.
Ingredient Breakdown
The base of this tart is built on simplicity and balance. Using plain white flour, chilled butter, and cold water, the pastry achieves that sought-after flaky texture. The cold butter creates pockets of air during baking, leading to a crisp yet tender shell that holds the filling without becoming dense or heavy. It’s the perfect foundation for something luxurious.
Chanterelle mushrooms take the spotlight in the filling, known for their golden hue and subtle, nutty flavor. When sautéed in olive oil, they soften beautifully and develop a delicate golden edge that deepens their umami profile. While chanterelles are preferred, any seasonal mushroom can work well here, provided it’s cooked thoroughly to avoid excess moisture in the tart.
The custard brings richness and body to the tart. Made with free-range eggs and double cream, it envelops the mushrooms in a silky, gently set base. Grated Vasterbottensost—a robust Swedish cheese—adds an assertive, slightly salty flavor and a luscious melt. If unavailable, another sharp, aged cheese like Gruyère or Comté can be used as an alternative.
A simple seasoning of sea salt and cracked black pepper is all this filling needs. These finishing touches help accentuate the natural savoriness of the mushrooms and enhance the creaminess of the custard, creating a harmonious bite every time.
Step-by-Step Preparation Guide
Start with the pastry dough. Combine flour and chilled diced butter, then rub together until the mixture takes on the texture of coarse breadcrumbs. Add cold water and stir gently with a round-bladed knife just until the dough starts to hold together. Avoid overworking it. Once formed, shape the dough into a disc, wrap it in clingfilm, and refrigerate for at least 10 minutes. This rest time helps the gluten relax, resulting in a flakier crust.
While the dough chills, sauté the mushrooms. Heat olive oil in a wide pan and cook the chanterelles over medium heat. Stir occasionally, allowing them to release their moisture and develop a light caramelization. This takes about 5 minutes. Once tender and golden, remove from the heat and let them cool while you return to the pastry.
Roll the chilled dough on a floured surface to about 5mm thickness. Carefully press it into a 25cm loose-bottomed, fluted tart tin. Prick the base with a fork to prevent puffing. Line the pastry with parchment paper and fill it with baking beans to keep its shape. Blind bake in a preheated oven at 180°C (or 160°C fan) for 10 minutes. Remove the parchment and beans, then return the shell to the oven for an additional 5 minutes until golden and firm.
While the tart shell finishes baking, whisk together the eggs and double cream in a mixing bowl until smooth. Stir in the grated cheese and season with salt and pepper to taste. The mixture should be velvety and pourable.
When the shell is ready, scatter the sautéed mushrooms evenly across the base. Pour the cheese custard over the top, ensuring even coverage. Bake for about 20 minutes or until the filling is just set with a slight wobble in the center and a lightly golden top. Once out of the oven, let it cool slightly. Trim away any overhanging pastry, slice generously, and serve warm or at room temperature.
Recipe Tips
Use cold butter for the flakiest pastry:
The colder the butter, the better the lift and flakiness.
Chill the dough to prevent shrinkage in the oven:
A rested dough holds its shape and doesn’t slump during baking.
Avoid overcrowding the pan when sautéing mushrooms:
Cook in batches if needed to ensure browning instead of steaming.
Blind bake with parchment and beans to hold shape:
This ensures a crisp shell that doesn’t puff or warp.
Don’t overbake—look for a gently set custard with a slight jiggle in the center:
The custard continues to firm as it cools.
What to Serve With This Recipe
A crisp green salad tossed in a lemony vinaigrette offers a fresh, acidic contrast that balances the richness of the tart. For drinks, a chilled glass of Sauvignon Blanc or lightly oaked Chardonnay enhances the mushroom and cheese notes without overpowering them. If you’re planning a heartier plate, consider roasted root vegetables like carrots, parsnips, or beets on the side. Their sweetness pairs beautifully with the earthy filling.
Frequently Asked Questions
Can I use other mushrooms if chanterelles aren’t available?
Yes. Cremini, oyster, or even shiitake mushrooms are excellent substitutes. Just be sure to cook out the moisture thoroughly.
What cheese can I substitute for Vasterbottensost?
Try aged Gruyère, Comté, or mature cheddar. Each offers a similar depth and saltiness.
Can I make the tartlets in advance?
Absolutely. Bake the tart and refrigerate once cooled. Reheat gently in a low oven before serving.
How do I store leftovers and reheat them without losing texture?
Store covered in the fridge for up to 3 days. Reheat at 160°C for 10–15 minutes to preserve the crust’s crispness.
Creative Variations
Swapping the double cream for crème fraîche lends a slightly tangy note and luxurious texture to the custard. For added freshness, stir chopped herbs like thyme, parsley, or chives into the filling. If you’re entertaining, consider preparing mini tartlets using a muffin tin—perfect for bite-sized servings at brunches or garden parties.
These chanterelle tartlets are a celebration of savory simplicity—flaky pastry, creamy custard, and the delicate depth of golden mushrooms in every bite. Whether served at an intimate lunch or on a festive spread, this tart is a versatile, comforting dish that’s as pleasing to look at as it is to eat.
Ingredients
For the pastry
Butter (chilled, diced) – 125g
Allinson’s Plain White Flour – 225g
Cold Water – 3 tbsp
For the filling
Chanterelle Mushrooms (or any mushrooms you have) – 300g
Olive Oil – 2 tbsp
Free Range Eggs (large) – 3
Double Cream – 200ml
Vasterbottensost – 100g
Sea Salt – Pinch
Pepper – Pinch
Instructions
Set your oven to preheat at 180°C (or 160°C for fan-assisted ovens). Begin by placing the flour into a large mixing bowl and adding the diced, chilled butter. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Pour in the cold water and mix with a round-bladed knife until the dough just comes together. Form into a ball, wrap in clingfilm, and refrigerate for at least 10 minutes to firm up.
Meanwhile, heat a large frying pan over medium heat. Drizzle in the olive oil, then add the mushrooms. Sauté for about 5 minutes, stirring occasionally, until they are softened and golden around the edges. Remove from heat and let them cool slightly while you prepare the rest.
Lightly flour your work surface and roll out the chilled pastry to a thickness of approximately 5mm. Carefully line a 25cm loose-bottomed, fluted tart tin (around 3cm deep) with the pastry. Prick the base with a fork to prevent bubbling. Place a sheet of parchment over the pastry and fill it with baking beans. Blind bake in the preheated oven for 10 minutes. Then, remove the paper and beans, and return the tart shell to the oven for another 5 minutes until lightly golden and cooked through.
While the tart shell is baking, whisk together the eggs and double cream in a bowl until smooth. Stir in the grated Vasterbottensost, then season with a pinch of sea salt and freshly cracked pepper.
Take the tart shell out of the oven and scatter the cooked mushrooms evenly across the base. Pour over the creamy egg and cheese mixture, making sure it spreads evenly. Return the filled tart to the oven and bake for about 20 minutes, or until the custard is just set and lightly golden on top.
Once out of the oven, let the tart cool slightly. Trim away any excess pastry for a clean edge, then slice generously and serve warm or at room temperature.
Chanterelle Tartlets Recipe
Ingredients
For the pastry
- Butter chilled, diced – 125g
- Allinson’s Plain White Flour – 225g
- Cold Water – 3 tbsp
For the filling
- Chanterelle Mushrooms or any mushrooms you have – 300g
- Olive Oil – 2 tbsp
- Free Range Eggs large – 3
- Double Cream – 200ml
- Vasterbottensost – 100g
- Sea Salt – Pinch
- Pepper – Pinch
Instructions
- Set your oven to preheat at 180°C (or 160°C for fan-assisted ovens). Begin by placing the flour into a large mixing bowl and adding the diced, chilled butter. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Pour in the cold water and mix with a round-bladed knife until the dough just comes together. Form into a ball, wrap in clingfilm, and refrigerate for at least 10 minutes to firm up.
- Meanwhile, heat a large frying pan over medium heat. Drizzle in the olive oil, then add the mushrooms. Sauté for about 5 minutes, stirring occasionally, until they are softened and golden around the edges. Remove from heat and let them cool slightly while you prepare the rest.
- Lightly flour your work surface and roll out the chilled pastry to a thickness of approximately 5mm. Carefully line a 25cm loose-bottomed, fluted tart tin (around 3cm deep) with the pastry. Prick the base with a fork to prevent bubbling. Place a sheet of parchment over the pastry and fill it with baking beans. Blind bake in the preheated oven for 10 minutes. Then, remove the paper and beans, and return the tart shell to the oven for another 5 minutes until lightly golden and cooked through.
- While the tart shell is baking, whisk together the eggs and double cream in a bowl until smooth. Stir in the grated Vasterbottensost, then season with a pinch of sea salt and freshly cracked pepper.
- Take the tart shell out of the oven and scatter the cooked mushrooms evenly across the base. Pour over the creamy egg and cheese mixture, making sure it spreads evenly. Return the filled tart to the oven and bake for about 20 minutes, or until the custard is just set and lightly golden on top.
- Once out of the oven, let the tart cool slightly. Trim away any excess pastry for a clean edge, then slice generously and serve warm or at room temperature.
