PASTRY:

1/2 c. butter
4 oz. cream cheese
1 c. flour

Beat butter and cheese until smooth and light, work in flour. Roll out. Cut into 24 squares. Press into small tarts tins to form shells.

FILLING:

1 c. Cheddar cheese, grated
1 egg
1/2 c. milk
1/4 tsp. salt
1/4 tsp. onion salt

Divide cheese into individual shells. Beat eggs until frothy. Mix in milk, salt and onion salt. Spoon over cheese in shells. Bake at 350 degrees for 20-25 minutes until set. Makes 24 small tarts.