Onion Tartletts


2 cups flour
1/3 cup butter
1/3 cup vegetable shortening
1/3 cup Ice Water
3 eggs
cup heavy cream
2 tablespoons Dijon mustard
pinch of cayenne pepper
2 medium Vidalia onions
2 tablespoons of butter
1 teaspoon sugar



Lightly spray 2 muffin pans with Pam

Roll dough out on floured board (1/8 thick). Using a 3 cookie cutter, stamp out 24 circles of dough. Line the inside of each muffin cup with a dough round, press it into shape.

Fill each cup with pie weights and chill 30 minutes.

Preheat oven to 350F.

Bake the shells for 6 minutes. Remove from oven and cool in pans.

When the shells are cool, invert the pans onto a baking sheet. Pastry shells can be baked and stored in freezer for up to a week.


Whisk 3 eggs, cup heavy cream, 2 tablespoons Dijon mustard and a pinch of cayenne pepper.


In a heavy saucepan melt 2 tablespoons of butter over medium heat. Add 2 medium Vidalia onions, very thinly sliced. Cook until a golden color. Add 1 teaspoon sugar and continue cooking until brown. Remove from heat (can be refrigerated for several days).

Putting it all together:

Preheat oven to 350F. Place teaspoon of onions in each shell. Cover the onions with custard. Place the tarts on wire rack set on baking sheet and bake for 10 minutes.

Notes: Makes 24 tartlets.
Course: Appetizer
Cuisine: American
Origin: Elaine Smith
Uploaded by: Kelly Fowler
Added on: 2006-11-15 15:31:05