Small Mushroom Tarts

i made these for dinner tonight. they were really yummy. the crust was a little flimsy and i couldn't get it to firm up. maybe i rolled it too thin? or maybe i should try pre-baking it next time? anyway, i did like the cornmeal in the crust. it sort of gave the crust a crunchy feeling even though it wasn't very crunchy. here's the recipe...

...recipe from How to Be a Domestic Goddess by nigella lawson
for the crust
125g flour
60g fine cornmeal
1 tablespoon caster sugar
1/2 teaspoon salt
115g butter
25g vegetable shortening
40-50 milliliters iced water
for the filling
10g dried porcini, soaked in warm water
550g mixed mushrooms
75g butter
2 cloves garlic, chopped
4 large field mushrooms
juice of 1 lemon
75g parmesan, shaved
4-6 tablespoons chopped chives
8 teaspoons creme fraiche

Preheat the oven to 200 with the baking sheets in the oven.

For the crust: Mix all the dry ingredients together. Cut in the butter and vegetable shortening until the mixture looks crumbly. Gradually mix in the water to bind the pastry. Divide the dough into 2 discs and wrap in clingfilm. Refrigerate for 30 minutes. Roll out dough and line 8 4-inch tartlett pans with loose bottoms. Refrigerate for 15 minutes.

For the filling: Dice the mixed mushrooms and porcini mushrooms and saute in half the butter with the garlic until the mushrooms are soft. Remove from the pan to a bowl. Thinly slice the large mushrooms and saute in the remaining butter until soft. Add the lemon juice and season with salt and pepper.

To assemble put a few tablespoons of the mixed mushroom mixture into each tart shell. Then layer with parmesan shavings. Arrange large mushrooms over the top. Sprinkle with chives and spoon on creme fraiche.

Bake for 25 minutes or until the pastry is golden brown and the creme fraiche has melted. Leave to stand a few minutes before unmolding.