Mushroom tarte with Spicy cheese créme, Crown dill jelly, Yoghurt foam and Iced shallots

We love mushrooms, and it is so gratifying to serve this as a tartelette. Beautiful, delicious and instantly portioned! This recipe uses tartlet molds, but you can make a large tart instead if you don’t have tartlet molds at home. It’s best if you have a loose-bottomed pan, so you can lift the whole thing out when it’s time to serve. This recipe contains some ingredients that you might not find at your local grocery store, but for example Xanthan gum (an ingredient often used in gluten-free baking) is relatively easy to find online.

The recipe is suitable for 10 guests as an appetizer or snack.


  • 230 g Flour
  • 63 g Water
  • 63 g Butter
  • 20 g Egg yolk
  • 8 g Salt
  • 5 g sugar

Mix all ingredients in a dough mixer and run for about three minutes. Knead the dough on the bench, vacuum pack and let it rest in a vacuum bag in the fridge for about 20 minutes. Roll out and make the tartlets either in individual molds or you can make a large tart and cut it into pieces. Bake at 180°C for about 30 minutes.

Cheese cream

  • 150 g Gammelknas
  • 75 g Egg yolk
  • 75 g Milk
  • 75 g Double cream
  • 2 g Caraway seeds
  • 1 g Fennel seeds

Lightly toast the caraway and fennel seeds in a frying pan. Be careful not to burn the seeds.
Combine all the ingredients in the Thermomix bowl and mix at 80°C for 10 minutes. (If you don’t have a Thermomix at home, you can put the ingredients in a bowl and put over a Bain-Marie on the stove, mixing with a hand blender while heating. Heat to 80° and continue mixing to a thick, smooth consistency). Cool in an ice bath. Place in a piping bag.

Crown dill jelly

  • 50 g sugar
  • 100 g Water
  • 150 g Crown dill vinegar (*Put dill crowns in 150 ml vinegar and leave to soak, preferably for a few days if possible).
  • 2,7 g Agar agar

Bring all the ingredients to the boil. Turn out onto a baking sheet and leave to cool.
Blend with a hand blender, adding cold water if necessary, to a creamy consistency.

Iced banana shallots

  • 2 Banana shallots

Thinly slice the shallots on a mandolin. Rinse in ice-cold water. Strain just before serving.


  • 500 g chanterelles
  • 1 Banana shallot
  • 2 Garlic cloves
  • 25 g butter

Clean and trim the chanterelles. Fry in a dry pan until the liquid has evaporated. Add the oil and fry the mushrooms until crispy.
Finely chop the shallots and garlic. Just before serving, fry the chanterelles and onions in butter. Season with salt and pepper. We then place the chanterelles on top of the tart when it’s time to serve.

Yoghurt foam

  • 150 g Porcini mushrooms
  • 500 g butter
  • 2 eggs
  • 200 g Yoghurt
  • 0,2 g Xanthan-gum
  • Vinegar
  • Salt

Cook the Porcini mushrooms and butter until the dish is browned. Drain and cool to 70°C.

Mix the eggs, yogurt and xanthan gum. Add the butter in a thin stream while mixing. Season with vinegar and salt.
Place the siphon in a 60°C water bath. If you don’t have a siphon, you can whisk the liquid with an electric whisk so that it foams, then portion out with a spoon over the egg yolk when serving.

Baked egg yolk

  • 10 st Ägg

Bake eggs at 65°C for 1 hour. Peel and remove the egg yolk.


  • 2 boxes of parsley cress
    Mushroom powder

When serving, we put the tartlets (we served half to each guest) on a plate, spread the cheese cream on it and spread the mushrooms on top of the cream. The Crown dill jelly was added and we garnished with watercress. We then placed a baked egg yolk next to it and spread yogurt foam on top and dusted with mushroom powder. (see picture)