Fennel, brie and cardamom tarts recipe

INGREDIENTS

• 225 strong white flour (preferably spelt flour)
• g salt
• 0.5 baking powder
• tsp milk or water
• 0.5 cold pressed rapeseed oil
• tsp medium bulbs fennel
• 2 cardamom pods, crushed and seeds removed
• tbsp butter
• 75 rapeseed oil
• ml white wine
• 3 large free range eggs
• 8 free range egg yolks
• 30 full fat crème fraiche
• g double cream
• 2 chives (optional)
• tbsp brie
• 2 sea salt and black pepper