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Place pie crusts into small 12 count tart pan (or a muffin pan will do). Line the pastry with the foil circles. Bake for 5 minutes, remove from oven and discard foil. Reduce oven to 325F.
In a saucepan, combine soup mix and milk; cook and stir until mixture boils. Remove from heat; cool slightly. Stir in cream. Combine eggs, cheese, mustard and pepper. Gradually add to the soup mixture, stirring until well blended.
Mix deviled ham and bread crumbs and spread on the sides of each tart shell. Carefully pour soup mixture into each shell. Bake at 325F for 30 to 35 minutes, until center is firm.
Let stand about 10 minutes. Top with a dab of sour cream and parsley, then serve. Yield: 12 tarts
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