24 mini tart shells (each 6cm)
100 g finely diced ham slice
100 g grated Gruyère
3 egg yolks
250 ml cream
¼ tsp ground nutmeg
1 tsp salt
1 tsp freshly ground black pepper
2 tbsp lemon juice
- Preheat oven to 175°C. Place cooked pastry shells on a baking tray. Divide ham and cheese between shells.
- Whisk eggs with cream and seasonings. Pour into shells allowing about 1 tbsp per mini tart.
- Bake until filling is set, about 13 minutes for small tarts.