These are perfect for Baby and Bridal Showers, & luncheons.
2 - 9in or 10in Tart Pans
1 pie crust for each Tart Pan
Custard:
6 Eggs
2 Cups heavy cream
1/8 teaspoon nutmeg
Salt and Pepper to taste
In a sauce pan mix beaten eggs, cream nutmeg and salt and pepper stirring until a custard forms. Do not boil, and stir constantly to avoid sticking. Remove from heat.
Fillings:
1 pt of sliced Mushrooms, sauteed
Grated smoked Gouda (heaping cup)
1 bag of spinach, chopped ( wilted and squeezed)
Brie, generous amount, ( small wheel )cut up in small pieces for 2nd Tart
Follow instructions for pie crusts and line tart pans with one crust each. In first shell generously spread sauteed mushrooms and grated Gouda cheese.
In the 2nd shell spread spinach and generously place the brie.
Cover both with just enough custard to barely cover ingredients.
Bake at 350 for about 20 - 30 minutes. ( until set and golden)
