Instructions: Stir salt and grated cheese into flour. Cut in butter and lard.

Sprinkle with water and gather dough together into a ball. Re- frigerate 1/2 hour. Roll out into a thin circle and cut out rounds with a 2 1/2-inch cookie cutter. Re-roll extra dough and cut out more circles.

Makes about 24.

Fit into tart or muffin tins. Pprick well and refrigerate at least 1/2 hour. Bake shells 5 minutes at 425 F.

Filling:
Cook onions in butter until tender and add mushrooms. Beat eggs with sour cream and stir in cheese. Add Salt and pepper, tarragon and nutmeg. Place a little filling in bottom of each tart and pour some of the sour cream-egg mixture on top. Sprinkle each tart with parsley. Bake in preheated oven at 350 F. for 15 to 20 minutes until puffed and golden. Serve warm.

Makes 24 tarts.

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