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1
Remove the pastry from the refrigerator 15 minutes before rolling out. Preheat the oven to 400u00b0F (200u00b0C). Lightly butter the tarte form and sprinkle with flour. Put a cookie sheet in the oven.
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2
Roll out the pastry and line the form, trimming of the edges with a sharp knife. Prick the bottom with a fork and fill with dried beans or blind - baking pebbles. Place on the cookie sheet and bake for 15 minutes, remove the beans, lower the heat to 375F (190C) and bake for a further 20 minutes, cover lightly with foil if the pastry shows sign of getting too dark.
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3
Cool for a few minutes, remove the ring and place the pastry on a wire rack.
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4
Meanwhile, wipe the mushrooms with a damp cloth and trim the stems. Melt 4oz of butter in a wide-based pan over low heat, add the lemon juice and mushrooms, salt lightly, cover and leave to render their juice.
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5
In another pan melt remaining butter, whisk in the flour, take the pan from the heat and add the stock, whisk together.
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6
Drain the mushrooms when tender, add the juice to the stock mixture, whisk until incorporated and return the pan to the heat.
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7
Simmer for @ 10 minutes, stirring frequently, season with salt and pepper.
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8
Beat the egg yolks into the cream in a small bowl. Remove the pan from the heat, ad a tablespoon of the sauce to the cream, stir well and then return the whole thing into the pan.
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9
Heat gently without boiling until very thick. Mix in the mushrooms and allow to cool a little, poor into the pastry shell and serve warm with a salad on the side.
