Cep Tart

Tarte aux cèpes

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

This is a luxurious, creamy tart – I have tried to reproduce one cooked by Françoise Raviat, my champion mushroom-hunting guide. Her style is large and generous, and the tart should be the same.


  • 4 large firm ceps (200 g) (or portobello or chestnut mushrooms)
  • 2 eggs


For the pastry, either use bought puff (made with butter) or a shortcrust made with 225 g plain flour; 60g lard; 60g