375 ml (1½ cups) store-bought rolled shortcrust pastry
330 ml (1 1/3 cups) crème fraîche
3 medium eggs
Pinch of grated nutmeg
150 ml (2/3 cup) Cathedral City Mature Cheddar Cheese, grated
6 mini tart molds
Preheat oven to 190°C (375°F).
Melt the butter in a large pan. Add all the onions and season with salt and ground black pepper to taste, then cover and cook on low heat for 35 minutes, stirring occasionally until the onions are very soft and start to caramelize. Remove from heat and allow to cool slightly.
Unroll the store-bought shortcrust pastry onto a lightly floured surface and use to line 6 mini tart molds. Layer the pastry with baking parchment and fill with pie weights.
Bake for 10 minutes then remove the paper and pie weights and bake for another 5 minutes until the pastry is golden brown.
Place the crème fraîche, eggs and nutmeg in a large bowl. Season with freshly ground black pepper and whisk together.
Stir in the caramelized onions and half of the grated Cathedral City Mature Cheddar Cheese and pour the mixture into the mini tarts. Scatter the remaining cheese over the top of the tarts.
Bake for 20-25 minutes until the surface is golden and the filling set. Remove tarts from molds and serve tarts warm.