To make the filling

Preheat the oven to 180.c

Soak the dried ceps in small bowl of warm water for 20 – 25 mins. This will re-hydrate them.

During the soaking period swish them about in the bowl to help loosen any grit or soil. This will then fall to the bottom of the bowl while the mushrooms will float. French or Italian dried ceps can be gritty in this way. Remove the ceps with a fork and allow them to drain on a piece of kitchen paper. Pour the liquor in which the mushrooms have soaked through a fine sieve into a pan set over a high heat, don’t use the last few drops as this will be gritty. Reduce the mushroom liquid to a scant 100ml remove from the heat and reserve. Fry the bacon over a high heat until just starting to colour, add both the dried and fresh mushrooms along with the parsley and thyme. Toss them round the pan. Cook for a further 2- 4 minutes. Tip the mixture into a bowl. Fry the onions until just colored and soft combine them with the bacon and ceps. Use a fork or spoon to mix it all up. Beat the eggs and egg yolks with the cream and the cep liquor. Season with salt and pepper. Fill the tart case with the mixture (but don’t press it down) and pour over the custard. Make sure not to many mushrooms are poking out of the custard as they will dry out as the tart cooks. Place the tart in the oven and cook for 30 - 35 mins or until it has a mottled golden top and is slightly raised. Allow to rest for 20 mins before eating