Chanterelle tart (Pfifferling-Tarte)

Concept by Christjan Ladurner with Recipes by Renate Fink


Ingredients: for a 4 people meal

100g butter
250 g flour
90 ml of water
1 pinch of salt
For the chanterelle covering
500 g fresh chanterelles
50g butter
1 onion
50g chopped parsley
Salt and pepper
For the casting
80ml milk
80 ml cream
Grated nutmeg
2 egg yolks
Salt and pepper


The butter cut small and mix with the flour, the water and salt to form a dough.
Keep it cool and let it rest for 3 hours.

Prepare in the meantime:

roast in pieces, either small or whole, cracked chanterelles in a pan with butter and onion.
Add the chopped parsley and flavour it with salt and pepper.
Roll out the dough thinly and use a brand new clay coasters, cover the inside with butter paper.
Spread out the dough on it and give the chanterelles evenly on it.
Mix well milk, cream, grated nutmeg, the egg yolk and a little salt and pour it over the chanterelles.
Bake it for 30 minutes at 180 °.

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