Cashew nut and mushroom tart with basil crème fraiche

Garlicky fried mushrooms and crunchy cashew nuts make a terrific tart in this magnificent meat free offering from James Tanner
By James Tanner
Cashew nut and mushroom tart with basil crème fraiche
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 45 minutes
  • Effort: medium


For the pastry

  • 70 g butter
  • 200 g plain flour
  • 1 pinches black pepper
  • 2 egg yolks
  • 2 tbsp ice cold water

For the filling

  • 1 tbsp groundnut oil
  • 2 shallots
  • 1 clove garlic, chopped
  • 225 g chestnut mushrooms
  • 200 g cashew nuts
  • 30 g butter
  • 2 eggs
  • 300 g whipping cream
  • 2 tbsp marjoram, chopped

To serve

  • 100 g crème fraîche
  • 12 basil


1. Set the oven to 180°C/gas 4. 2. To make the pastry, rub together the butter, flour and seasoning until the mixture resembles fine breadcrumbs. Beat the egg yolks and water together and add to the flour, to create a dough. Leave to rest for 20 minutes in the fridge, and then roll out to line a 25cm tart tin. Bake for 15 minutes. 3. Meanwhile, heat the oil in a frying pan and fry the shallots and garlic until soft. Add the mushrooms and cook until softened. Add the cashew nuts, drain off the excess liquid, and the set mixture aside. 4. Mix the eggs and cream together. Spread the mushroom and nut mixture over the cooked tart base, and pour over the eggs and cream. Sprinkle with chopped marjoram and bake for 15 to 20 minutes until just firm. 5. Mix together crème fraiche and chopped basil. Serve the tart warm, with a dollop of the basil crème fraiche.

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