The tarts can be served warm or room temperature. They also can be cooled, placed in zip-close plastic bags and frozen. Reheat at 350 F for about 12 minutes.
� 2 cups coarsely grated Gruyere or Jarlsberg cheese
� 2 eggs, beaten
� 1 cup heavy cream
� 2 teaspoons Dijon mustard � � teaspoon paprika
� Ground white pepper, to taste
� 45 small phyllo dough tart cups
Recipe
Preheat oven to 350 F.
In a large bowl, combine the cheese, eggs and cream. Mix in the mustard, paprika and pepper.
Arrange the phyllo tart cups on a rimmed baking sheet. Use a small spoon to fill each � full with the cheese mixture. Bake until the mixture is golden brown and set at the center, about 20 minutes.