Country preference? Choose the preferred country to view local content and get a better experience.
Pre-heat the oven to 200°C. To make the pastry, put the flour and butter in Braun’s TributeCollectionFood processor FP 3010 food processor bowl with itskneading hookand start at speed 7. Thanks to the pre-set speed function you start directly at your selected speed, without the need to ramp up all speeds. While the motor is running, add salt and cold water through the filling tube to create a smooth dough. Form to a ball, wrap in cling film and refrigerate for 30 minutes. Then roll the pastry on a floured work surface to 2 mm thickness.
Line six tart rings and refrigerate them for 15 minutes. Now insert the whisk attachment to the food processor bowl and beat the egg for the glazing. Then brush the pastry with the beaten egg.
Put on a baking tray and bake the tartlets for 15 minutes in the oven then leave to cool.
For the Hollandaise 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.
Use the whisk attachment again, slowly beat together the other egg yolks, water and lemon juice. Here please start at a lower speed level of 3, wait few seconds before you move up.
Then accelerate until the mixture is frothy. Carefully place in a bowl over the pan of simmering water and slowly pour in the hot butter, whisking continually until the sauce thickens.
For the filling, place the mushrooms, shallots and garlic into the cleaned food processor bowl withits chopping blades. Select the pre-set speed of 7 and start chopping. For even finer results use the pulse function a couple of times at the end.
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.
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 six tartlets, season and top with a large spoonful of Hollandaise sauce. Glaze the tartlets for 30 seconds under a hot grill and serve immediately.
Pre-heat the oven to 200°C. To make the pastry, put the flour and butter in Braun’s TributeCollectionFood processor FP 3010 food processor bowl with itskneading hookand start at speed 7. Thanks to the pre-set speed function you start directly at your selected speed, without the need to ramp up all speeds. While the motor is running, add salt and cold water through the filling tube to create a smooth dough. Form to a ball, wrap in cling film and refrigerate for 30 minutes. Then roll the pastry on a floured work surface to 2 mm thickness.
Line six tart rings and refrigerate them for 15 minutes. Now insert the whisk attachment to the food processor bowl and beat the egg for the glazing. Then brush the pastry with the beaten egg.
Put on a baking tray and bake the tartlets for 15 minutes in the oven then leave to cool.
For the Hollandaise 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.
Use the whisk attachment again, slowly beat together the other egg yolks, water and lemon juice. Here please start at a lower speed level of 3, wait few seconds before you move up.
Then accelerate until the mixture is frothy. Carefully place in a bowl over the pan of simmering water and slowly pour in the hot butter, whisking continually until the sauce thickens.
For the filling, place the mushrooms, shallots and garlic into the cleaned food processor bowl withits chopping blades. Select the pre-set speed of 7 and start chopping. For even finer results use the pulse function a couple of times at the end.
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.
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 six tartlets, season and top with a large spoonful of Hollandaise sauce. Glaze the tartlets for 30 seconds under a hot grill and serve immediately.
