Wild garlic and mushroom tartlets with wild garlic pesto recipe

INGREDIENTS

• 75 wild garlic leaves (stalks removed)
• g knob of butter
• 1 mushrooms, sliced
• 250 ripe Camembert cheese
• g eggs
• 100 egg yolk
• g double cream
• 2 salt & freshly ground black pepper
• 1 plain flour
• 100 salted, cold butter, cut into pieces
• ml egg
• 1 milk
• pinch sprigs of thyme, leaves picked
• 175 Parmesan cheese, finely grated
• g wild garlic leaves
• 115 Parmesan, grated
• g roasted hazelnuts, chopped
• 1 lemon
• 2 mild olive oil or rapeseed oil
• tsp salt & freshly ground black pepper