250gm or 8oz Flour 100gm or 3.5 oz Butter unsalted 1 Egg
Butter and flour the molds diameter of 3 inches 7cms about 12 of them. Cut butter into the flour with a pinch of salt, when crumbly, add 4 Tablespoons water mix quickly and lightly then add egg and mix quickly until homogeneous. Cover and place in refrigerator for 30 minutes. Roll out on a floured board about 3mm (the thinner the better)
Filling240ml or 8oz heavy cream
The following cheese combinations are recommended:
Swiss Emmenthal (good swiss cheese) and Brie or,Gruyere and Brie or,Fontina and Brie or,Gorgonzola dolce or piccante and Brie or, Gorgonzola and Fontina (a strong combination) or,Stilton and BrieIf you are able to find Sbrinz (from Italy) this is a great one as well to combine with either Brie or Fontina
229gm or 8oz of "type one" cheese grated or finely chopped
115gm or 4oz of Brie or Fontina or type number two cheese cut into tiny squares or pieces
100 ml or 3oz Whole milk 3 Egg yolks Parsley, salt, nutmeg
Cut cheese into cubes trimming crust off of the Brie. Divide the two cheeses evenly and place in the dough lined tart molds.
Combine milk and cream in a bowl, add the yolks mix and beat well. Add fresh grated nutmeg, a teaspoon of chopped parsley and a pinch of salt. Pour the mix into the tarts covering the cubed cheese.
Bake in a preheated oven 190 degrees Celsius or 375 F for about 20 minutesCool 10 minutes and unmold and serve