45 pre-made frozen phyllo tart cups
1 cup shredded Gruyere cheese
1 cup shredded Parmesan Cheese
2 eggs, beaten
1 cup heavy cream
2 teaspoons grainy or stone-ground mustard
½ teaspoon paprika
½ teaspoon horseradish (more if you like it hotter)
Pinch of ground black pepper
Preheat oven to 350 degrees. Place the phyllo cups on a rimmed baking sheet.
Mix the two cheeses together. Divide the cheeses among the phyllo cups.
Whisk together the eggs, cream, mustard, paprika, horseradish and pepper until well blended. Divide egg mixture evenly among phyllo cups.
Bake for 20 minutes, or until light golden brown. Serve hot or at room temperature.
Refrigerate leftovers; reheat for 10 minutes in 350 degree oven.
Freeze baked tarts and reheat for 15 to 18 minutes in 350 degree oven.
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