Mushroom and Blue Cheese Tarts
	12 small    shortcrust Pastry shells   6 medium    mushrooms, quartered   150 grams    Blue Cheese, cut into 12 pieces   12 large    eggs   500 mls    cream   50 grams    Parmesan Cheese   1 bunch    chives finely chopped     salt and pepper to taste     1 Preheat oven to 180°C. Place pastry into small quiche tins and fill with baking beans or rice and blind bake for 10 mins. 2 Remove beans and return to oven for 5 mins. Whisk eggs, cream and chives together and season with s&p. 3 Place 2 pieces of mushroom in each tart and 1 piece of blue cheese. Pour egg mixture evenly among the tarts. Sprinkle lightly with Parmesan. 4 Bake in oven for 25 mins or until all puffed up and golden.   Servings: 12 Yield: 12   Copyright © 2006, The Gourmet Saint