|Flour||1 1⁄4 Cup (20 tbs)|
|Butter||4 Tablespoon, diced|
|Vegetable shortening||3 Tablespoon, diced|
|Iced water||2 Tablespoon|
|Chopped scallions||3 Tablespoon|
|Spinach/1 package frozen spinach||1 1⁄2 Cup (24 tbs), cooked, drained|
|Freshly ground black pepper||1|
|Cream cheese||1⁄2 Pound|
|Cream||1⁄2 Cup (8 tbs)|
|Fresh watercress||2 (To Garnish)|
|Cherry tomatoes||4 (To Garnish)|
To make the pastry, mix together the flour and the salt.
Using your fingertips, rub the butter and shortening into the flour until the mixture resembles coarse breadcrumbs.
Add water and knead lightly.
Form the dough into a ball, dust with flour, wrap in wax paper and chill for 1 hour.
Roll the dough thinly and line 6 small tart pans.
Prick the base of the shells and chill for 1 hour.
To make the filling, melt the butter in a pan over medium heat and add the scallions.
When soft, add the spinach, nutmeg and pepper.
Cook for 5 minutes.
Place in a bowl and beat in the cream cheese.
Separate the eggs, add 4 yolks, one at a time to the spinach.
Add the cream.
In another bowl, beat the egg whites until stiff and fold them into the spinach mixture.
Preheat oven to 400°F.
Cover the base of the tarts with wax paper and dried beans or rice and bake for 15 minutes.
Remove beans and paper and allow the pastry shells to cool.
Reduce oven heat to 350°F.
Fill shells with the spinach mixture, dot with butter and bake 15—20 minutes.
Allow to cool before serving.
Garnish with watercress and cherry tomatoes.