Mushroom and spinach tartlets (Marc Fosh)

Serves: 6
Preparation time: 45 mins
Cooking time: 30 mins

Method

1. Pre-heat oven to 200°C. To make the pastry, put the flour and butter in the Braun Multiquick’s hand blender compact kitchen machine accessory with its kneading hook and pulse. While the motor is running, add salt and cold water through the filling tube to form dough. Wrap in cling film and refrigerate for 30 minutes. Roll the pastry on a floured work surface to 2mm thickness.

2. Line 6 tart rings and refridgerate them for 15 minutes. Brush the pastry with the beaten egg. Blind bake the tartlets for 15 minutes in the oven then leave to cool.

3. For the sauce, heat the butter in a saucepan over a medium heat until it starts to bubble. Bring a large pan of water to the boil then reduce to a simmer. Using the whisk accessory, beat together the egg yolks, water and lemon juice in a bowl until frothy. Carefully place the bowl over the pan of simmering water and slowly pour in the hot butter, whisking continually until the sauce thickens.

4. For the filling, place the mushrooms, shallots and garlic into the cleaned compact kitchen machine and pulse several times to finely dice. Melt the butter and olive oil in a large saucepan and add the mushroom mixture and fresh thyme. Cook over a low heat for 10 minutes, stirring occasionally.

5. Add the cream and continue to cook until the mixture resembles a thick puree. Add the parsley and spinach leaves. Divide the mixture between the 6 tartlets and top with a large spoonful of hollandaise sauce. Glaze the tartlets for 30 seconds under a hot grill and serve immediately.