330 g butter
660 g flour
10 eggs
600 mL double cream
625 g mushrooms
500 g baby spinach
15 g tarragon
Make 48 tartlet shells and bake blind. Slice the mushrooms and saute, seasoning with lemon juice and black pepper. Sweat down the spinach. Beat the eggs with the cream and chopped tarragon. Check seasoning. Put a mushroom or two and some spinach into each tartlet shell. Pour the egg mixture on top. Try not to let all the tarragon pour into the first five tarts. Bake for 20-25 minutes at 180.
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