Manon’s Chestnut & Mushroom Tartlet

Method

Step 1
Make the shortcrust. In a large mixing bowl, combine the wholemeal and plain flours, salt, sugar and coconut oil together with your hands until it resembles breadcrumbs. Add the cold water, a little at a time, to form a dough. 

Step 2
Divide the dough into 4 equal pieces, and roll out each piece on a lightly floured worktop until each is large enough to cover the base and sides of a tart tin.  

Step 3
Line each tart tin with a sheet of pastry, pressing the dough into the fluted sides. Trim the edges and re-roll the trimmings to 5mm thick, then cut out 8 clover shapes. Chill the cases and clover for 10 minutes. Heat the oven to 200°C/180°C fan/400°F/Gas 6.  

Step 4
Line the tartlets with foil and baking beans, place on a baking tray along with the clover shapes and bake the cases blind for 10 minutes and until the clover shapes are light golden.

Step 5
Remove the clovers and set aside. Remove the foil and beans from the pastry cases and return them to the oven for a further 8 minutes, until light golden. 

Step 6
Meanwhile, make the filling. Place the 20ml of oil in a small pan and add the flour. Cook over a medium heat, stirring continuously, until thickened. Gradually add the cashew milk, stirring until thickened and smooth. Add the nutmeg, and season with salt and pepper to taste.

Step 7
Heat the 2 teaspoons of olive oil in a medium pan over a medium heat, add the mushrooms and cook for 4–5 minutes, until slightly browned, then add to the sauce along with the chestnuts and parsley.

Step 8
Divide the filling equally between the tart cases, then top each tart with a few pastry clovers and a parsley sprig. Serve hot.