For the tartalletes:
The dough is Pâte Brisée
250 g all-purpose flour
125 g soft butter
2-3 tablespoons cool water
½ teaspoon salt
For the filling:
25 g butter
25 g all-purpose flour
300 ml milk
40 g parmesan cheese
3 boiled yolks
100 g grated yellow cheese
200 g mortadella or ham
175 g cream cheese
100 ml liquid non-sweetened cream
40 g soft butter
cashew nuts, caviar, cherry tomatoes, olives, gherkins, almonds and others.
Sift flour onto a clean working surface and make an indentation in the middle. Put the yolk, water, salt and butter into that indentation. Knead into a dough. Roll it in plastic wrap and put it in the fridge for ½ hour.
Roll the dough out so that it is ½ thick. Cut circles out of it and put them in muffin molds. You can also do them this way:
Make small holes in the bottom of the tartalletes using a toothpick and bake them in a pre-heated oven at 180°C for 15-20 minutes. Leave them to chill.
Melt the butter and add flour and salt. Cook over low heat and add the milk. Stir until it becomes thick and doesn’t stick to the pan. Remove from the heat and add the nutmeg and grated yellow cheese. Stir until the cheese melts. Leave it to chill and then add mashed yolks and grated cheese.
Cut the mortadella/ham into small pieces. Blend all the ingredients.
Put the mousses into a pastry bag and pip them into the tartalletes. Decorate as you wish. I used cashew nuts and red caviar.