Gorgonzola Tartlets

For the crust: In a bowl, sift the flour and salt

Add the butter and mix with your fingers until the mixture resembles breadcrumbs

Make a well in the center, add the egg and most of the water

Mix to combine

Close the well by mixing with a fork and adding more water if necessary

Place on a lightly floured surface and work the dough

Wrap in plastic wrap and refrigerate for 30 minutes

For the filling: First, make the white sauce: melt the butter over low heat

Add the flour and pepper, stirring well

Add the milk all at once, stirring constantly

Cook without stopping to stir, until the mixture thickens and bubbles

Add the heavy cream, stirring well

Add the mashed Gorgonzola cheese and eggs to the still-warm white sauce, beating well

Allow to cool

Preheat the oven to moderate heat (170°C)

Roll out the dough with a rolling pin, cutting circles 1 cm larger than the tartlet molds

Line the molds without greasing

Cut smaller pieces of dough for the top and place on the filling

Filling the molds to 3/4 capacity

Cover with the small pieces of dough

Bake in the preheated oven for 20 minutes or until the tartlets are golden

Serve warm, yield 8-9 tartlets.