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Make the tart shells according to the recipe below then reserve them in a warm place.
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To make the sauce: Heat 2 tablespoons of the oil in a medium skillet over medium heat.
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Add the ginger, shallots, and garlic and cook, stirring frequently, until fragrant and golden, 3 to 5 minutes.
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Add the ginger wine and simmer, stirring occasionally, until the wine has reduced to a thick syrup, about 20 minutes.
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Add the soy and heavy cream.
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Simmer the sauce until it has reduced by about half and can coat a wooden spoon, 15 to 25 minutes more.
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Keep the sauce warm over low heat.
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Meanwhile, prepare the mushrooms.
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Cut them into 1-inch pieces.
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Heat the remaining 2 tablespoons of oil in a large skillet over medium heat.
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Working in batches, add enough mushrooms to fill but not crowd the pan.
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Cook, stirring occasionally, until they are tender and golden, about 5 minutes.
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Season the mushrooms with salt and keep warm on a covered plate.
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Place Tart Shells on serving plates.
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Divide the mushrooms between the shells.
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Spoon warm sauce into each shell (see Cook's Note below for uses for left over sauce).
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Garnish each tart with chives and serve.
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* Cook's Note: Remaining sauce can be refrigerated for later use.
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This sauce also works well with chicken, pork, eggs and bananas.
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2 1/2 cups all-purpose flour
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2 eggs
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1 tablespoon sugar
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1 1/2 teaspoons salt
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1/2 pound chilled butter, diced
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Special equipment needed: 10 individual (4-inch) tart pans, pie weights (beans or rice will work)
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Mix the flour with 1 of the eggs in a large bowl.
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Add the sugar and salt.
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Using a pastry cutter or your hands, incorporate the butter.
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Work in the remaining egg.
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Gather the dough into a ball, wrap in plastic and refrigerate for at least 1 hour.
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Preheat the oven to 425 degrees F.
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Roll out the dough 1/4-inch thick on a clean, lightly floured work surface.
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Cut out 10 (4-inch) rounds.
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Fit the disks into the tart pans, then prick each with a fork to prevent puffing.
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Line each tart shell with aluminum foil, then fill with pie weights.
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Bake until the edges of the tart shells begin to color, about 12 minutes.
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Remove the weights and foil and continue baking until the tart shells are golden brown.
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Remove the shells from the oven and reserve in a warm place.
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Yield: 10 individual (4-inch) tart shells
