Queen’s Tart

Directions

1. Place the chicken broth and the bouquet garni in a pot. ⏱ ≈ 10 min
2. Bring to a boil and let steep for 10 to 11 minutes. ⏱ 11 min
3. Cut the chicken into small pieces. ≈ 8 min
4. Quickly wash the mushrooms and cut them in half or quarters, depending on their size. ≈ 8 min
5. In a pan (or skillet), melt the butter over medium-high heat and add the chopped shallots. ⏱ ≈ 7 min
6. Cook for about 1 minute, stirring occasionally. ⏱ 1 min
7. Add the flour and cook for 1 minute, stirring with a whisk or wooden spoon, until just combined and not browned. ⏱ 1 min
8. Gradually add the chicken broth and cook for 2 minutes, stirring constantly. ⏱ 2 min
9. Add the diced chicken and mushrooms, and cook for 5 to 6 minutes, stirring occasionally. ⏱ 6 min
10. Preheat the oven to 175 °C (level 6) and cook the patties for 5 to 10 minutes, or according to the manufacturer’s instructions, without overcooking them. ⏱ 10 min
11. In a bowl, combine the cream with the egg yolks. ≈ 4 min
12. Increase the heat under the pot and add the egg yolk/cream mixture, stirring constantly to ensure it is fully incorporated into the sauce. ≈ 4 min
13. Then, reduce the heat as soon as the mixture starts to simmer. ⏱ ≈ 10 min
14. The sauce should be smooth and have a consistency that allows it to be easily scooped onto a spoon. ≈ 3 min
15. Don’t use anything else, just use pepper. ≈ 2 min
16. Remove the patties from the oven. ⏱ ≈ 35 min
17. Fill them quickly and serve them immediately, as they cool down very rapidly. ⏱ ≈ 20 min