Reindeer and wild mushroom tartlets

Instructions

1. 1

   Heat the oven to 190°C (375°F) and cut four even circles from the puff pastry.

2. 2

   Brush the edges lightly with the whisked egg, then cut four smaller circles and set them on top of the larger ones, pressing gently to make a rim. Line them up on a parchment-lined baking sheet.

3. 3

   Bake the pastry cups 15–20 minutes, until puffed and golden.

4. 4

   If any of them slump, prop them up with a toothpick or a twist of parchment while they set.

5. 5

   While the pastry bakes, get a large skillet hot over medium-high heat.

6. 6

   Add the butter and cook the mushrooms 8–10 minutes, until their moisture has gone and they're browning. Season with salt and pepper.

7. 7

   Turn the heat to medium and add the garlic for a minute, until fragrant.

8. 8

   Stir in the cold-smoked reindeer and give it 3 minutes to warm through, then pour in the cream, stirring. Let it simmer gently 5–7 minutes, until the sauce coats the back of a spoon, and stir in the balsamic glaze.

9. 9

   Let the pastry cups cool for a moment once they're out.

10. 10

    Spoon the warm filling in almost to the brim and finish each tartlet with a thread of balsamic glaze before serving.