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1
For the pesto, blitz the wild garlic leaves, Parmesan and toasted hazelnuts in a food processor until finely chopped.
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2
With the blade still turning, slowly add the oil until the required consistency is achieved thicker is better for this recipe (thinner is better if you were using it to make a pasta sauce, for example).
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3
Add lemon juice and plenty of seasoning to taste.
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4
Transfer to the fridge the flavours will intensify so its a good idea to make this a few hours in advance.
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5
For the pastry cases, place all the pastry ingredients in a food processor and blitz until the dough starts to come together.
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6
Knead briefly on a floured surface, wrap in cling film and put in the fridge to chill for 30 minutes
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7
Roll out the pastry thinly on a floured surface and use it to line 6 loosebottomed, shallow (2cm high) individual tart tins or 4 deep (3 cm high) individual tart tins, easing the pastry down into the corners to prevent shrinking.
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8
Chill the pastry cases in the fridge for 10 minutes.
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9
Preheat oven to 190C / Gas mark 5.
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10
Prick the bases all over with a fork and bake blind (by lining the pastry cases with greaseproof paper and filling with baking beans) for 8-10 minutes.
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11
Remove the greaseproof paper and baking beans then return the pastry cases to the oven for a further 3 or 4 minutes until the base is cooked through.
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12
Remove from the oven again and brush the inside of the pastry cases with egg white (using the spare egg white from the extra yolk you will need for the filling) returning the pastry cases to the oven for a further 3 or 4 minutes until the brushed egg white is cooked and shiny.
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13
Reduce the oven temperature to 180C / Gas mark 4.
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14
Melt the butter in a pan then cook the sliced mushrooms over a medium heat until softened and starting to brown.
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15
Allow to cool then strain away the cooking liquid to prevent the tartlet filling becoming too watery.
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16
Beat together the eggs, extra egg yolk and cream.
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17
Cut the Camembert into small pieces and stir into the cream mixture.
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18
Gather up the wild garlic leaves into a cluster and slice finely then add the shredded leaves to the cream mixture, followed by the cooked mushrooms.
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19
Season to taste then divide the mixture between the tart cases.
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20
Bake for 10-15 minutes (shallow tartlets) or 15-20 minutes (deep tartlets) until the mixture is set and the tartlets are turning golden brown on top.
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21
Serve warm with a spoonful of wild garlic pesto on top and garnished with a wild garlic flower.
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22
If making in advance, reduce the cooking time slightly, cool then chill.
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23
The tartlets can then be reheated at 130C for 10 minutes.
