Reader Judy Thompson writes: Just to let you know that I made the mushroom tart today. It truly is luscious! It is a bit expensive and a lot of work (I like to cut up the mushrooms by hand), but definitely worth it.
I love the crust. I made it, refrigerated it, rolled it out, then put it into a tart pan, and froze it. I did also use pie weights to make sure the crust didn't shrink much. I didn't have corn flour so I pulsed corn meal in my Cuisinart for a bit, and it worked fine. The crust was so crispy/crunchy that I am sure I will use the crust recipe for other tart recipes. NO SOGGINESS at all.
Thanks for sharing the recipe.