Cèpe and walnut cream tarts (Tarte aux cèpes et aux noix) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 88) by Paula Wolfert

  • shallots
  • heavy cream
  • walnut oil
  • walnuts
  • pâte brisée
  • eggs
  • bread
  • cèpes mushrooms
  • cured ham

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • krista_jo on October 04, 2021

    This was a delicious way to use a small amount of fresh cèpes/porcini. I made a 6.5" tart and the bottom did not get crispy but it held together when sliced.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.