Luverly Mushroom Tarts - Tart with a heart

Tarts with a heart? Actually I should say "Tart IN a heart" because I cut the pastry into heart shapes so they look pretty. So its just me being, sorry, TRYING to be witty with the title. These are another great dinner party offering. Of course your family won't mind being guinea pigs either. I do tend to overfill the pastry shells, but the filling seems to grow. If you want to be minimalist then go with the half empty shell.
My lovely daughter and I went on bread baking course yesterday at a wonderful restaurant. So now we have all these little secret folds and turns to put into our breads. Maybe I'll give you a few easy bread recipes next?
                         Mushroom Tarts

Fills 4 medium sized individual tart shells                           

300g mixed mushrooms
15ml olive oil
10ml balsamic vinegar
salt and pepper
Additional exotic mushrooms

Bechamel Sauce:
40g butter
1 small onion or 2 leeks (I prefer the leeks)
1 clove garlic, chopped
30g flour
250ml warm milk
30ml grated Parmesan
salt and pepper
15ml truffle oil

Tart shells, ready made or cut your own from puff pastry, and bake for 12 minutes before filling. I cut mine into heart shapes, you can use your largest scone cutter as a guide and cut slightly larger circles.

Fry mushrooms in oil till shriveled and there is no liquid left. Add balsamic vinegar and continue cooking till absorbed by mushrooms. Season and set aside.
Heat butter in a small saucepan, saute onion and garlic for 2 minutes, add flour and keep stirring. lowly whisk in milk and keep whisking till sauce cooks and thickens. Remove from heat, add mushrooms, truffle oil, parmesan and any required seasoning. Share the filling out between the tart shells. Top with an assortment of fresh exotic mushrooms, drizzle with a little olive oil, salt and pepper and bake for 12 minutes @180C. You can lighty fry the exotic mushrooms before using them. I do, I prefer them soft!
Serve with a lovely salad and/or some veg.
You can use asparagus, leeks and roasted tomatoes instead of the mushrooms, just cook fill shell with plain bechamel sauce and top and bake.
Truffle oil is available at most supermarkets. It is expensive, but you only use a tiny bit. Buy the best you can afford, it makes a difference. WW oil is quite pleasant. However, as the taste is quite distinctive, your younger children may not like it too much.