Marquise Tartlets

These tasty, light cheese tartlets make a delicious savoury served at the end of a meal, or they are equally good as an accompaniment to drinks.

18 TARTLETS PASTRY

6 oz. flour

1 teaspoon salt

1½ oz. butter

1½ oz. vegetable fat

2 to

3 tablespoons iced water

FILLING

3 egg yolks

1 teaspoon sugar

1 oz. flour

1 tablespoon cornflour

½ teaspoon salt

1 oz. butter, melted

2 oz. Parmesan cheese, grated

7 fl. oz. milk

2 oz. Cheddar cheese, grated

½ teaspoon dry mustard

½ teaspoon cayenne pepper

First, make the pastry. Sift the flour and salt into a medium-sized mixing bowl. Add the butter and vegetable fat and cut them into small pieces with a table knife. With your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs.

Add

2 tablespoons of the iced water and, using the knife, mix it into the flour mixture. With your hands, mix and knead the dough until it is smooth. Add more water if the dough is too dry. Chill the dough in the refrigerator for

30 minutes.

Meanwhile, make the filling. Place the egg yolks and sugar in a medium-sized saucepan and, with a wire whisk or rotary beater, beat the mixture until it is creamy.

Sift the flour, cornflour and salt into the egg mixture and beat constantly until the mixture is smooth. Stir in the melted butter and the Parmesan cheese.

Place the pan over moderately low heat. Gradually add the milk, stirring constantly with a wooden spoon. Cook for 3 to 4 minutes or until the mixture is thick. Remove the pan from the heat and set the filling aside to cool slightly.

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

Remove the dough from the refrig-erator. On a lightly floured surface, roll out the dough to an oblong about

½ inch thick. With a lightly floured

3

½ inch pastry cutter, cut

18 circles out of the dough and press them into patty tins.

Spoon the filling into the pastry-lined patty tins and smooth the tops with a flat-bladed knife.

Place the patty tins in the oven and bake for 15 to 20 minutes or until the pastry is cooked and the filling is lightly browned. Remove the tins from the oven.

In a small mixing bowl, mix the topping ingredients together. Sprinkle a little of the topping on to each tartlet. Return the tartlets to the oven and bake for a further 10 minutes or until the cheese topping is bubbly and golden brown.

Remove the tartlets from the oven and serve hot or cold.

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