-
1
In a mixing bowl, combine 2 1/2 cups of the flour, 2 teaspoons of the salt and 1/4 teaspoon of the cayenne.
-
2
Cut in the lard with a pastry blender until the mixture resembles coarse meal.
-
3
Add the ice water and mix until the dough comes away from the sides of the bowl.
-
4
Form the dough into a ball and cover with plastic wrap.
-
5
Place in the refrigerator and chill for 1 hour.
-
6
Preheat the oven to 350 degrees F. Remove the dough from the refrigerator and let sit for about 5 minutes.
-
7
Lightly dust a work surface with the remaining flour.
-
8
Roll the dough out into a 12-inch round about 1/4-inch thick.
-
9
Fold the dough into fourths and place it in a 10-inch tart pan.
-
10
Roll a wooden rolling pin over the pan to cut off the excess dough.
-
11
Prick the bottom of the crust all over with a fork.
-
12
In a medium saute pan, over medium heat, melt the butter.
-
13
Add the onions.
-
14
Season with salt and pepper.
-
15
Saute for 1 minute.
-
16
Add the mushrooms.
-
17
Season with salt and pepper.
-
18
Continue to saute for 3 to 4 minutes or until the mushrooms are wilted.
-
19
Stir in the garlic and remove from the heat.
-
20
Cool completely.
-
21
In a mixing bowl, whisk the cream and eggs together.
-
22
Season with 3/4 of a teaspoon of salt, pepper, hot pepper sauce, and Worcestershire sauce.
-
23
Mix well.
-
24
Pour the mushroom mixture into the pastry shell.
-
25
Sprinkle the cheese over the mushrooms.
-
26
Pour the cream mixture over the cheese.
-
27
Bake until the center sets and the top is golden, about 55 minutes.
-
28
Remove from the oven and let cool for 5 minutes before slicing to serve.
-
29
In a mixing bowl, toss the pea shoots with the truffle oil.
-
30
Season with salt and pepper.
-
31
To serve, place a slice of the tart in the center of each plate.
-
32
Garnish each with a pile of the pea shoots.
