For the crust:
3/4 cup cold butter or margarine, cut into small pieces
2 cups all-purpose flour
5-6 tablespoons ice-cold water
For the filling:
1 cup heavy cream
3 eggs
3 tablespoons grated Parmesan cheese
3 tablespoons grated cheddar cheese
1/2 cup tomato puree
For the crust:
3/4 cup cold butter or margarine, cut into small pieces
2 cups all-purpose flour
5-6 tablespoons ice-cold water
For the filling:
1 cup heavy cream
3 eggs
3 tablespoons grated Parmesan cheese
3 tablespoons grated cheddar cheese
1/2 cup tomato puree
Cut the cold butter or margarine into small pieces and work it with the flour using your fingertips until you get a crumbly texture
Add the ice-cold water, mixing quickly with a fork
Knead 3-4 times to form a ball, without worrying about getting a smooth and uniform dough
Wrap the dough in plastic wrap or aluminum foil and refrigerate for 1 hour
Roll out the dough on a floured surface to a thickness of about 1/8 inch
Cut out 6-inch rounds and use them to line mini muffin tin cups, pressing the dough firmly into each cup
Line each cup with aluminum foil, pressing it firmly, and refrigerate for 30 minutes
Place the lined muffin tins in a baking dish and bake in a preheated oven at 200°C for 10 minutes
Remove the foil and continue baking until lightly golden
Prepare the filling by mixing together the heavy cream, eggs, Parmesan cheese, and cheddar cheese
Add the tomato puree and mix well
Divide the filling among the tartlets and bake in a preheated oven at 170°C for 15 minutes or until the filling is set
Garnish with black olives and serve warm
Makes 32 tartlets.
