Cèpe and Walnut Cream Tarts from The Cooking of South West France by Paula Wolfert

Name: Cèpe and Walnut Cream Tarts from The Cooking of South West France by Paula Wolfert
Ingredients: ½ cup milk or water; Salt and freshly ground pepper; 2 pounds very small, firm, fresh cèpes, porcini, boletes, or small mushrooms; 2 ounces cured ham, such as jambon de Bayonne, Serrano ham, or prosciutto, finely diced; Pâte Brisée; 1 large egg, lightly beaten; 1⅓ packed cups toasted or fried bread cubes; 2 ounces shelled walnuts; 1 large shallot, chopped; 1 garlic clove, crushed; 1 to 2 tablespoons French walnut oil; 2½ tablespoons butter, melted; ½ cup heavy cream, chilled

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Twenty years ago, when self-taught chef Michel Bras was relatively unknown, this was his signature dish, and I loved it. Today, Bras is a Michelin three-star chef working in his home town, Laguiole...

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Ingredients

½ cup milk or water
Salt and freshly ground pepper
2 pounds very small, firm, fresh cèpes, porcini, boletes, or small mushrooms
2 ounces cured ham, such as jambon de Bayonne, Serrano ham, or prosciutto, finely diced
Pâte Brisée
1 large egg, lightly beaten
1⅓ packed cups toasted or fried bread cubes
2 ounces shelled walnuts
1 large shallot, chopped
1 garlic clove, crushed
1 to 2 tablespoons French walnut oil
2½ tablespoons butter, melted
½ cup heavy cream, chilled