Morel Tarts with Baby Fava Beans | Saveur

Ingredients

• 3 Tbsp. butter
• 1 large shallot, chopped
• ¹⁄₂ lb. mixed wild mushrooms, cleaned, trimmed, and chopped
• 1 Tbsp. white port
• 1 Tbsp. white wine
• 1 cup <a href="https://www.saveur.com/article/Recipes/Chicken-Stock/">Chicken Stock</a>
• 1 tsp. chopped fresh thyme leaves
• Salt and freshly ground white pepper
• 2 Tbsp. heavy cream
• 1 10" square frozen puff pastry, thawed and chilled
• 1 ¹⁄₂ cups small fresh fava beans (about 2 1⁄2 lb. whole pods)
• 14 Tbsp. butter
• 3 small spring onions (bulbs only), trimmed and thinly sliced
• 1 tsp. finely chopped fresh savory
• 1 lb. fresh or rehydrated dried morel mushrooms, halved
• ¹⁄₄ tsp. hazelnut oil
• 3 scallions (while parts only), trimmed and thinly sliced
• 60 small fresh chervil leaves