Portions:
8
Ingredients
CRUST
- 1/2 cup melted butter
- 1 cup breadcrumbs
- 2 tablespoons maple sugar
FILLING
- 2 eggs
- 2 cups fresh goat cheese
- 1 cup sour cream
- 1/4 cup maple syrup (preferably amber syrup for its rich flavor)
- 1 tablespoon flour
- 1/2 cup 15% cream
MUSHROOM SAUTÉ
- 3 tablespoons olive oil
- 4 cups wild mushrooms, sliced
- Salt and pepper, to taste
- 3 tablespoons rosemary, chopped
Method
- Preheat oven to 350 °F.
- n a non-stick pan, mix all the ingredients for the crispy topping and brown for 2 minutes or until golden amber in color. Remove from the pan and let cool in a bowl.
- In a food processor, blend all the filling ingredients.
- Divide into small jars, then place on a cookie sheet and bake for 30 minutes.
- Allow to cool to room temperature before refrigerating for 24 hours.
- In a large frying pan, heat olive oil and sauté the mushrooms for 4 minutes. Season and spread on top of the cheese tarts.
