Members recipe 
Bakehouse · European
Mini Cheese Tartlets with Sour Cream and Parsley
Flaky pastry cups cradle a savory custard of sharp cheddar, egg and cream that bakes up puffed and speckled with gold. A cool spoonful of sour cream and a curly parsley sprig on each one make them an easy, crowd-pleasing party bite.
Test kitchen note: Grate the cheddar finely so it melts evenly into the custard, and pull the tin once the centers barely wobble; they firm up as they cool.
Method 6 steps
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