1. Unwrap the butter and place it into a suitable container, then microwave the butter for 30 seconds to separate the butter fat from the buttermilk.
2. Pour off the clarified butter (butter fat) into a separate container.
3. Remove the filo pastry roll from the box and lay it out on a clean work surface or chopping board. Cut the whole roll in half to have evenly square sheets of pastry.
4. Remove one square sheet of filo pastry and brush the clarified butter over with a pastry brush. Repeat the process two more times, so there are three layers of filo pastry per tartlet.
5. Start to fold the edges all the way around to create a round tartlet shape.
6. Repeat the process three more times to create four filo pastry tartlets.
7. Place the finished tartlets onto a baking tray lined with greaseproof paper.
8. Clean the wild mushrooms in cold water quickly, removing any excess grit or dirt, cut into evenly sized pieces and place on some kitchen paper to dry.
9. Peel the skin from the garlic cloves.
10. Heat a frying pan to a medium heat and add the rapeseed oil.
11. Add the prepared wild mushrooms and finely grate the peeled garlic cloves into the wild mushrooms.
12. Saute the wild mushrooms and garlic for 2-3 minutes and remove from the heat, then season with salt and pepper.
13. Spoon the cooked wild mushrooms into the filo pastry tartlet bases, so they are evenly spread out.
14. Place the wild mushroom tartlets into the pre heated oven for 8-10 minutes until the pastry is golden brown.

To Serve

1. Place each tartlet on a serving plate and spoon dots of creme fraiche all over the wild mushrooms.
2. Finely chop the chives with a sharp knife and sprinkle over the tartlets.
3. For extra extravagance add a few drops of truffle oil too.