Deliciously savoury, these tarts make a tasty autumnal starter.
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.
Divide the dough into 4 equal pieces, and out roll each piece on a lightly floured worktop until each is large enough to cover the base and sides of a tart tin.
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.
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.
Remove the clovers and set aside. Remove the foil and beans from the pastry cases and return these to the oven for a further 8 minutes, until light golden.
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.
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.
Divide the filling equally between the tart cases, then top each tart with a few pastry clovers and a parsley sprig. Serve hot.