Pea Tarts

Preparation:

Preparation: The doses are for 12 tarts. Prepare the dough: sift 175 g of flour into a bowl with a pinch of salt, white pepper and a pinch of cayenne pepper. Add the grated cheese. Mix, add 100 g of butter cut into pieces and work with your fingers until you get a mixture of the consistency of breadcrumbs. separate the egg white from the yolk. Beat the yolk with a spoonful of water and mix it with the preparation, working it with a fork until it is perfectly blended. Work the mixture quickly with your hands to make it homogeneous, make a ball and let it rest for thirty minutes in the fridge. After this time, flour the work surface and roll out the dough with a rolling pin. Butter twelve round ramekins and line them with the pastry. Leave them in the fridge for ten minutes. Heat the oven to 200 degrees (thermostat 6). Cover the tartlets with parchment paper and fill them with beans. Put them in the oven and cook them for ten minutes. Remove the beans and parchment paper. Beat the egg white and brush it on the tarts. Cook for another five minutes and remove from the oven. Let the tarts rest for ten minutes, remove them from the molds and put them on a grill to cool. Shell the peas: you have to get 250 g. Bring a saucepan of lightly salted water to a boil. Add a pinch of sugar, throw in the peas and cook until tender. Drain them, pass them under cold water and drain again. Mix 100 g of peas with the cream or mayonnaise and mash them to obtain a homogeneous purée. Salt and pepper. Fill the cold tartlets with the preparation. Decorate them with whole peas. Serve them cold. Do not fill the tarts more than an hour in advance to prevent the dough from becoming soft. Serve them as a side dish to a plate of cold meat.