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Huitlacoche, Mushroom & Poblano Puree Tarts

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Photo: The Tomato Tart


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1 lb poblanos, roasted peeled & seeded

1 thinly sliced onion caramelized in butter until nicely golden brown

¼ cup tablespoons cream cheese preferably real cream cheese without gums such as Gina Marie

½ serrano chili (more or less to taste)

sea salt

¼ lb small king trumpet mushrooms sliced thin

1 ear sweet corn shucked and removed from cob

½ lb huitlacoche (corn smut)*

3 cloves of garlic

1 tbsp butter

1 tsp sugar

smoked maldon sea salt to taste

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