sea salt and freshly ground black pepper,
12 tiny sprigs thyme, for garnish
Preheat oven to 375F (190C / Gas 5).
Grease 2 jumbo muffin pans, each with a 6-muffins capacity. Cut each
sheet of pastry into quarters; each quarter will make 1 tart. Place
pastry square in each muffin cup, leaving edges untrimmed. Cover
each pastry square, with parchment (baking) paper, then add 1/4 cup
(2 oz / 60g) lentils, rice or baking weights, to weight paper and
pastry. Bake until golden, about 12 minutes. Remove weights and
paper, and place muffin pans back in oven for 5 minutes to dry out
Melt butter in a large frying pan over
medium heat. Add mushrooms and cook for 7 minutes. Stir in thyme
In a bowl, combine cornstarch and
cream. Add to frying pan. Increase heat slightly and stir until
sauce has thickened and heated through. Season with salt and pepper.
Fill tart shells with mushroom mixture
and serve immediately, garnishing each with a thyme sprig.