I went for a walk over the weekend and along the way I met a really sweet lady. She had beautiful platinum hair, eyes that could see right through you and a smile that was big and bright and a little bit crooked.
She stopped to pat Charlie and she began talking to me about what it was like to be 84.
“When you’re old, people don’t see you as human, just part of the furniture. They expect us to be old and forgetful so they don’t engage with us,” she said. Then she talked with Charlie, although I didn’t hear him say much. You could tell there was an instant friendship becaused his tail was wagging from his shoulders to the end of his tail.
Have you given much thought to being over 80? I haven’t and I’m not that far away from it (closer to 80 than to 20, relatively speaking). Her words keep repeating in my head. Maybe the baby boomer age will change all that and old people will just be considered old, not old and stupid.
After we came home from our walk I made these mushroom tarts and after I finished the photographs, I yelled up the stairs, “John, want a mushroom tart?”
“No thanks, I’m right.” That’s Australian for no thanks.
I took one bite and swooned, “OMG these are SO good!” I heard him get up from his desk and head down the stairs. He said after that comment he had to try one. I made 10 small tarts and I’d eaten one so there were 9 left.
He ate one and said, “Oh, these ARE good.” I went to the kitchen to make us some coffee and when I went back into the living room he was gone. And so were my tarts. All of them.
I dashed up the stairs and said, “You ate them all that fast?” No, he lined them up along his arm and hand and went back upstairs and ate them all. This recipe’s a winner.
- 5 medium button mushrooms, chopped
- ¼ small onion chopped finely
- 1-2 ounces white wine
- 1 large egg yolk
- ¼ cup cream
- 1 tsp truffle oil - with truffle oil, less is more. I used less than a tsp.
- 10 5mm or ¼ inch cubes of your favourite cheese (Fontina, Havarti, Gruyere, Feta or Blue)
- Salt and pepper to taste
- A few chives chopped
- 10 small tart shells
- Preheat oven to 180C/350F
- Sauté mushrooms and onions in a little bit of butter and then add a splash of white wine. Cook until no liquid remains.
- Distribute mushroom duxelle into tart shells leaving enough room for cheese and custard.
- Add one cube of cheese to each tart shell
- Whisk egg yolk, cream, chives and truffle oil together. Add salt and pepper to taste.
- Pour over mushrooms and cheese. Do not overfill as it makes a mess if you do.
- Bake for about 10 minutes until custard rises and sets.
- Enjoy!
Beautiful little tarts! I adore mushroom tarts and these look like the perfect decadent mouthful.
As far as being 80? For some reason I think a lot about being older. I think for me it’s the fear of being totally disabled, especially since my rheumatoid arthritis is so aggressive and that is one thing quite unimaginable to me but unfortunately a possible reality.
However, I try very hard to not act my age now! Having teens helps…keeps me “in”.
Nazneen xx
I have a friend with RA and she’s going through a flareup. What a horrible disease. I have osteo and that’s just because I’m old but it’s no fun feeling creaky. I know what you mean about kids keeping you young. My son’s wife got pregnant 2 weeks after his only son went off to college at 16. Empty nesting turned into a big nest very quickly.
Mmm, I would totally be running into the room if I smelt those I bet!
You would! you must make them.
My Mom turns 90 in September, and it is hard for me to accept she has been dealing with depression pretty much her whole life. Anyway, I do think A LOT about getting there, and want to do it with a smile in my face. I hope. One never knows.
I hope it’s ok to include a link I read yesterday – made me think.
http://www.marcandangel.com/2013/04/07/6-reasons-you-arent-dead-yet/
As to your mushroom tartlets, I would love two of those right now. Right now….
Sally, thanks for that link. I think the depression comes from what the woman said to me the other day. She doesn’t feel a part of the community any more. She feels old and separate. Come on over and I’ll make those tarts. 🙂
I have felt something similar to this since I went back to school. Young people did not step aside when I walked; if I didn’t move, they would literally plow right into me. It made me realize that older people are invisible. I get it all the time, even now that I go to school online, because it happens everywhere. I had to turn it around in my mind, so now, I imagine that I have the superpower of invisibility. That makes me feel better, at least, when younger people completely disregard my existence. Oh, the power!
…and thanks a LOT. Now, I have to buy some white wine and truffle oil.
Cheryl, you DO need to buy white wine and truffle oil and you will dance in the garden wearing many veils at the results 🙂
Well they look awesome! I guess you’ll eat a few more before calling him again 🙂 Nice story about the lady you met on your walk. Have a wonderful day!
I’ve learned my lesson, Tricia. Photograph and then eat all I want and THEN say, “John….”
I’m a firm believer everything is a little better with truffle oil! I’d go crazy over these for sure.
Ashley, you and me – just like this X ! 🙂
Maureen, these do look amazing – and very easy as well, which is always a bonus!
I plan to make up the mushroom custard mixture ahead and use pre-made tart shells next time we have people over. 10 minutes and we’re eating hot tarts.
I haven’t really thought about getting older because nobody in my family really lived to be that old, so I never got to see it. But now my husband’s grandparents are in their 80s and 90s and it is definitely sad to see how their lives are changing. Interesting thing to think about. But on a lighter note, I would have thieved those little tarts away also 🙂
I would have too. I haven’t made them again but I’m going to. I’m also going to try corn, bacon and cheese. 🙂
Sounds like something my hubby would do Maureen. I can just picture them with the tarts lined up his arm. They look and sound amazing!
It’s so true what your friend said about getting old. It becomes more and more real as the years pass. Now I see people that look old and think “they’re not too much older than I am, wow!” Gives you a different perspective on life and makes you think more about the things that really matter and less on the things that don’t!
She isn’t a friend, just some woman who stopped to pat the dog. 🙂 She might be a friend if we see her again. You’re right though, life is more about people and how we treat each other.
These little tarts of heaven my friend and I must say that is weird because I am not a mushroom fan – delicious 😀
Cheers
Choc Chip Uru
You could make these tarts using corn, bacon and cheese, Uru! I love mushrooms.
Hi Maureen, these look fantastic. The very next time I’m in Australia I’ll have to stop in for some. 🙂
Have a fantastic week dear!
Chef Felisha
You tease! I wish you’d come!
Maureen, this was a gorgeously written piece. Some of my best friends are in their 80’s and 90’s — sharp as a tack and conversationally challenging with all the “perspective” they’ve acquired through the years. I hope to be as engaging at that age (which is “closer” than “far-er” for me, too.) Loved this — and your tarts!
Thanks. As my friend Cheryl said, she’s closer to 50 than to 84 and she’s beginning to feel invisible around university students. A few of these tarts and she won’t care.
These would be the perfect snack to enjoy with a glass of vino! 🙂
You’ve got that right!
Now I can’t blame John at all; the recipe is melt in your mouth. I wouldn’t need convincing to try one either. I love these little tart shells, ours look like they are so much more pastry, these seem just perfect.
These were thin but not too delicate. Yummy through and through though!
These are so cute, and I’m sure very delicious.
Tania, they were definitely delicious and perfect for a party or a few minutes with my husband. 🙂
Wonderful tarts, I love anything with mushrooms!
Laura, if you make these you will love me. 🙂
Hahaha.. now using one’s arm is a trick I’ll have to remember:D These do look amazing.. I’m so glad you had a chance to photograph them for us! Truffle oil.. that would elicit an OMG from me for sure!xx
Barbara, seriously, he had them lined up from his fingertips up his arm. He’s a clever dude.
These little tarts look delicious Maureen…and yes, truffle oil with mushrooms…yum!
Thanks for this recipe and have a wonderful week 🙂
Thanks Juliana, same to you
i am sure the truffle oil makes these the BOMB! I know that is not very foodie way of describing something but these just call for it- they are the BOMB!
I got a chuckle with the image in my mind’s eye of your John heading back with, literally, an armload of tarts. These must be good! They certainly sound and look it, Maureen. Thanks for sharing.
BAHAHA! they must be good!! I can just imagine him with his mushroom tarty arm 😛
It is just so important to have community and networks. Makes a huge difference to life. These little tarts look devine. Hope you’re well Maureen
I used to live in a suburb with a lot of older people and I found them absolutely delightful to talk to! And hehe at John’s 180 degree turn!
Oh my good you had me at truffle!! I can’t believe hubby ate them all!!! :0! Although that tells me I need to make these quick smart. They look so good 🙂
Spring is here, and summer is approaching, that means more parties and more great recipes needed! We LOVE mushrooms, and this finger appetizer is fantastic! Love truffle oil.. yum!
We’re sad to see summer go 🙁
I am experimenting a lot with mushrooms too at the moment. The change of climate is inspiring me to use the fungus. I can’t believe John took all your tarts – in my family the food rule is “you have to be quick”.
He was definitely quick! 🙂
Ooh, the truffle oil puts these tasty bites over the top! Kudos!
definitely a winner
Lovely tarts. The truffle oil is a lovely extravagant touch!
it IS one of the more expensive ingredients but you use so little of it and it lasts a long time.
These look so incredible. I have a bunch of mushies in my fridge that are calling out to become these! Home alone tonight. Might have to make myself some dinner 🙂
You must make these, Cass! 🙂
I have to make these, the recipe is already printed. I love mushroom and truffle, I’m not surprised they were gone so fast. GG
It is a good thing that you got the photo before you dear husband discovered them. They look and sound delicious.
I love mushrooms and may have done what your husband did and eaten them all. I always stash a few away before I call the crowd (hubby and kids) to partake, because when they get started… I will be left with an empty plate too. 🙂 Especially if I made anything as perfect looking as these tarts. 🙂
Haha = your hubby is hilarious! I’m very greedy about my food though and would probably swear and/or cry if someone ate all my tarts. These look lovely – I’m so making them! xx
LOL, that is so funny that John stole all the tarts…..guess you better make more! They do sound fantastic, and perfect for a gathering! Hugs, Terra
You should try ’em. Yours would get stolen too. 🙂
Friday grocery list: Truffle Oil – check, mushrooms-check, cheese – check, tart shells – check…..bookmarked – check.
AWESOME recipe. Simply, gobble gobble awesome.
You MUST make these tarts, Minnie!
I am attempting to make these currently and realized that the recipe doesn’t include at what temperature they are to baked? Also, are the mushrooms to be chopped?
I’m so sorry, Caroline. That’s what happens sometimes when you create a recipe on the fly and it turns out really well and then you have to remember all the steps. My apologies. It’s 350F / 180C for temperature and the mushrooms are chopped. I updated the recipe.
Thank you so much for your reply. I guessed at the answers and they came out wonderfully. They made a wonderful addition to my Christmas meal.
These look delicious! Unfortunately I don’t bake a lot. Where can I find pre made tart shells? Also, if I can’t find them, can I just use pre made pie dough and put them in mini muffin pans? I assume it’s supposed to be uncooked? Thank you so much for your help!
Yes, that will work just fine. I find them in gourmet grocery shops or cake baking shops. I also make them using two silicone mini muffin pans where I put the pie crust in and place the 2nd pan on top and bake for 15 minutes and then take the top off and bake until golden.