Tartlets with liver pate and mushrooms

Description

Crumbly tartlets from shortcake dough with cheese and sesame seeds, stuffed with tender duck liver pâté, stewed in cream with cherries, mushrooms and leeks under a transparent jelly.. Just enjoy! For the contest "Gorenje: Christmas song".

Ingredients

Flour

1 cup
Butter

100 g
Yolk egg

2 piece
Chicken egg

1 piece
Cheese

50 g
Sesame

1 Tbsp
Liver duck

300 g
Leeks

50 g
Mushrooms

100 g
Cherry

8 piece
Cream

100 ml
Nutmeg
Salt
Sugar

1 Tbsp
Carrots

1 piece
Prunes

7 piece
Broth

150 ml
Gelatin

1 tsp
Green peas

Cooking

The first thing you need to do pate. This is the longest process. Duck liver is well washed, cleaned from the film, put in a refractory form. To the liver put chopped leeks, mushrooms and cherries.

A little salt to taste. RUB on a small grater nutmeg. You can use powdered, but fresh grated is much more aromatic.

Add heavy cream (if 10 or 20%, then add another 30 g of butter). Put in oven and tormented at a temperature of 150 degrees for 3 hours, stirring occasionally.

While preparing the paste, there is a time for baking tartlets. To do this in a bowl sift flour. Add salt and sugar to taste. I have a little less than half a teaspoon of salt and tablespoon of sugar (no slides). Grate butter on large grater.

Grate cheese on a fine grater.

And a little nutmeg.

Hands grind the mixture into fine crumbs.

Add the egg yolks and egg. It is better to add them one by one, to look at the consistency test, it should be quite soft, but elastic and not stick to hands. Flour are different, it may be one egg and one yolk.

Roll the dough into a ball, wrap in plastic wrap and put in fridge for 40-50 minutes.

At this time, to prepare forms. I have a vintage metal mold. I oiled and sprinkled lightly with flour. After 40 minutes the formed tarts. Tear off pieces of dough the size of a large walnut and distributed it in the form, trying to keep the thickness of the walls and bottom were the same. Edges sprinkle with sesame seeds, lightly pressing it into the dough. At the bottom of the tins put beans or peas, also a little pushing. This is to tartlets retained during baking.

Bake the tartlets in a preheated 180 degree oven for 35-40 minutes (depends on oven). Meanwhile, the pate will beat into a soft mousse in a food processor or blender to lush mass.

Gelatin soak in chicken broth according to instructions on the package.

In the finished tartlets spread pate (mid-tarts).

Next, a little grated on a fine grater boiled carrots.

Prunes cut into strips. Spread on carrots.

And pour all the jelly. Put in refrigerator until firm. The remains of the jelly (I have some left) can also be supplied to harden, then cut into slices and arrange on tartlets.

Serve, garnished with parsley. I have sprouts of green peas.

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