Diana Henry's mushroom and marsala tart is a luxurious response to the "meat-free" theme this week at I Heart Cooking Clubs. Thin, crisp pastry (I used bought butter shortcrust) and a creamy, eggy custard spiked with fortified wine and loads of lovely bosky mushrooms.Completely delicious warm (not piping hot - it needs time to cool and set a little) or cold, this made a lovely dinner and very good leftovers for lunch the next day. It just needs a simple salad on the side.
As a mushroom lover, that shot of the slice absolutely bursting with mushrooms is really setting off my cravings!
ReplyDeleteOh wow, Alicia, this looks seriously, seriously good - I'm especially loving the idea of spiking the custard with the marsala, which I never would have thought of, but which I bet is just amazing with the mushrooms. Great pick this week.
ReplyDeleteAlicia, I absolutely adore mushrooms and your mushroom marsala tart is beckoning to me now!! I would dig in to this tart anytime, anywhere for sure. I love your choice this week :)
ReplyDeletethough i continue to think that mushrooms are disgusting, even i must admit that this looks scrumptious.
ReplyDeleteAll of those mushrooms and that golden top....it looks scrumptious!
ReplyDeleteThat is one delicious looking tart! I love mushrooms! Wish I could have a slice, looks really yummy!
ReplyDeleteOh my gosh! We love love mushrooms and this is a must try. It looks delicious and I'd just love to dig my fork into it right now. Thanks for the recipe!
ReplyDeleteWhat a gorgeous tart and I love the combination of the marsala and mushrooms. An indulgent veggie meal for sure! ;-)
ReplyDeleteOh my..now that just looks luxurious.
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