Special equipment: 10 individual (4-inch) tart pans, pie weights (beans or rice will work)
Make the tart shells according to the recipe below then reserve them in a warm place.
To make the sauce: Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the ginger, shallots, and garlic and cook, stirring frequently, until fragrant and golden, 3 to 5 minutes. Add the ginger wine and simmer, stirring occasionally, until the wine has reduced to a thick syrup, about 20 minutes. Add the soy and heavy cream. Simmer the sauce until it has reduced by about half and can coat a wooden spoon, 15 to 25 minutes more. Keep the sauce warm over low heat.
Meanwhile, prepare the mushrooms. Cut them into 1-inch pieces. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Working in batches, add enough mushrooms to fill but not crowd the pan. Cook, stirring occasionally, until they are tender and golden, about 5 minutes. Season the mushrooms with salt and keep warm on a covered plate.
Place Tart Shells on serving plates. Divide the mushrooms between the shells. Spoon warm sauce into each shell (see Cook's Note below for uses for left over sauce). Garnish each tart with chives and serve.
Mix the flour with 1 of the eggs in a large bowl. Add the sugar and salt. Using a pastry cutter or your hands, incorporate the butter. Work in the remaining egg. Gather the dough into a ball, wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 425 degrees F.
Roll out the dough 1/4-inch thick on a clean, lightly floured work surface. Cut out 10 (4-inch) rounds. Fit the disks into the tart pans, then prick each with a fork to prevent puffing. Line each tart shell with aluminum foil, then fill with pie weights. Bake until the edges of the tart shells begin to color, about 12 minutes. Remove the weights and foil and continue baking until the tart shells are golden brown. Remove the shells from the oven and reserve in a warm place.
Yield: 10 individual (4-inch) tart shells
Remaining sauce can be refrigerated for later use. This sauce also works well with chicken, pork, eggs and bananas.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of John Novi at DePuy Canal House