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Makes 20 tartlet molds, buttered 2” in diameter
6 Tbsp. unsalted butter
2 Tbsp. Crisco
1½ cup all-purpose flour
½ tsp. salt
1 tsp. sugar
1-2 Tbsp. ice water
Put the butter, Crisco, flour, salt and sugar in the food processor and blend until it resembles cornmeal. Add the water one drop at a time, until it balls. Let rest for 1 hour in the refrigerator, or 30 minutes in the freezer. Roll out to a thickness of ⅛”. Line the tartlet molds and prick in several places with a fork. In each shell, make a layer of tiny squares of imported Swiss cheese (about ¾ cup), not too close together, pressing them slightly into the pastry. Refrigerate while preparing the filling.
Preheat oven to 400°
1 cup heavy cream
black pepper, freshly ground nutmeg, freshly grated
¾ cup imported Swiss cheese, grated
Beat the eggs with the cream and season lightly with salt and liberally with pepper and nutmeg. Fill the tartlet shells and sprinkle with the grated cheese.
Bake in a preheated oven for 20-25 minutes, or until the tartlets have swelled and the color is golden; Unmold and serve tepid.
The tartlets will deflate when cold. They may be made a day in advance, partially cooked and reheated for 10 minutes in a 350° oven.
©Sally Bernstein, 2006