1. Chop the mushrooms and gently fry until golden brown.
2. Beat together the eggs and mushrooms.
3. Roll out your pastry and cut out three rounds. Shape the tart edges with your fingers.
4. Bake pastry cases blind until the pastry is cooked.
5. Pour the egg and mushroom mix equally between your pastry cases.
6. Bake for 5 minutes until golden.
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