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1
Set 6 4-inch cake rings (with 1 3/8-inch sides) on a baking sheet lined with parchment paper; set aside.
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2
Cut the dough into 6 equal pieces.
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3
On a lightly floured surface, roll out the pieces, 1 at a time, to 1/8 inch thick.
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4
Using a cake pan as a guide, cut an 8-inch circle from each piece.
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5
Fit the circles into the cake rings, trimming the dough flush with the tops of the rings to make tart shells.
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6
Prick the bottoms all over with a fork.
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7
Freeze until firm, at least 30 minutes.
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8
Preheat the oven to 400F.
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9
Line the tart shells with parchment paper; fill with pie weights or dried beans.
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10
Bake until the dough edges start to feel firm, about 20 minutes.
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11
Remove the parchment and weights; continue baking until the crusts are pale golden brown, about 10 minutes.
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12
Let cool completely on a wire rack.
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13
Reduce the oven temperature to 350F.
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14
Soak the porcini in boiling water; let soften 30 minutes.
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15
Melt the butter in a large skillet over medium-high heat; cook the cremini, cut sides down, without stirring, until deep golden brown, about 5 minutes.
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16
Set aside.
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17
Lift out the porcini; pour the soaking liquid through a fine sieve into a blender.
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18
Add the porcini, eggs and yolk, salt, and pepper; blend until smooth.
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19
Add the cream; blend.
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20
Divide the filling among the tart shells.
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21
Arrange the cremini in the filling, cut sides up.
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22
Bake until set, about 40 minutes.
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23
Let cool at least 30 minutes before serving.
