Mushroom Tarts

Directions

• Preheat oven to 400 degrees
• Spray the mini tart pans (mini cup cake pans) with Pam
• Whisk the 2 ½ cups flour and salt together in a bowl.
• Cut in the 2/3 cup butter until crumbs have formed.
• Cut in the sour cream and beaten egg, just until blended.
• Using 1 heaping teaspoon of dough for each tart, press the dough into the bottom and up the sides of each cup in the tiny muffin pan (1 ¾ inch wide).
• Bake for 10 minutes or until lightly golden brown. Remove from oven to cool.
• While the tart shells are cooling, prepare the filling.
• In a skillet, melt ¼ cup butter.
• 10. Saute the mushrooms and green onions in the butter until soft.
• 11. Stir in ¼ cup flour and ½ teaspoon salt. Cook for 2 minutes, stirring constantly.
• 12. Stir in the whipping cream and cook until thick and smooth, stirring often.
• 13. Fill the pastry shells with the mixture , sprinkle with bread crumbs and broil for a few minutes (until starting to brown)
• 14 Serve.