Cut 24 circles from the pastry using a 5cm cutter.
Press pastry circles into tins, prick with a fork, and refrigerate.
Preheat the oven to 200°C.
Heat olive oil in a wide frying pan.
Fry wild mushrooms over high heat and season.
Add soaked mushrooms and fry for 2 minutes before cooling in a bowl.
Finely mince the cooled mushrooms by hand or in a processor.
Mix minced mushrooms with crème fraîche, egg yolks, and soaking liquid.
Fill each pastry case with a heaped teaspoon of mushroom mixture.
Bake for 12 minutes until the pastry turns golden.
Drizzle with truffle oil and sprinkle with sea salt.
Serve the tartlets while they are warm.