Périgord Truffle Tarts

The Périgord Truffle Tart is a luxurious dish renowned for its rich flavors and elegant presentation. Rooted in the culinary traditions of the Périgord region in France, this tart highlights the opulent and aromatic Périgord truffles, often referred to as the "diamond of the kitchen." Known historically for their unique taste and captivating aroma, these truffles have been a coveted ingredient since Roman times.

Ingredients

• Tart crust - 1 pre-made or homemade
• Périgord truffles - 30 grams, finely shaved
• Heavy cream - 250 ml
• Eggs - 3 large
• Parmesan cheese - 50 grams, grated
• Butter - 20 grams
• Shallots - 2, finely diced
• Garlic - 2 cloves, minced
• Fresh thyme - 2 sprigs
• Salt - to taste
• Black pepper - to taste

Preparation

Begin by preparing the tart crust. Roll it out and place it in a tart pan, trimming the edges for a neat finish. Blind-bake the tart crust at 180°C until lightly golden, approximately 10 minutes. When done, let it cool slightly.

Truffle Mixture

In a skillet, melt butter over medium heat and sauté the shallots and garlic until translucent. Add the heavy cream and bring to a gentle simmer. Incorporate Périgord truffles, seasoning the mixture with salt and black pepper.

Cooking Process

Preheat the oven to 160°C. In a bowl, whisk together the eggs and gently combine with the cream and truffle mixture, adding the grated Parmesan cheese and fresh thyme. Pour this filling into the pre-baked tart crust.

Bake the tart for 25-30 minutes until the filling is set and golden, checking the time using a cooking timer. Allow it to cool slightly before serving.

Serving Suggestions

Present the Périgord Truffle Tart warm or at room temperature. It pairs beautifully with a fresh green salad and a crisp white wine. For added elegance, garnish with additional shaved truffles on top before serving. Savor each bite to experience the rich and earthy flavors that embody the essence of the Périgord truffle.