Three Flavor Mini Tarts

Preparation:

Preparation: Prepare the spinach garnish: remove the stems of the spinach, wash and drain them. Melt the butter in a saucepan, brown the spinach for three to five minutes, drain it again and put it in a bowl with the rest of the ingredients: white cheese, eggs, grated Parmesan, cream, butter and nutmeg. Salt, pepper and blend. Prepare the roquefort garnish: work the roquefort, the petit suisse and the butter in a deep dish until you get a smooth cream. Beat the egg and the yolk, incorporate them into the preparation together with the cream, the parsley and the chives. Pepper generously and mix. Prepare the prawn garnish: cut the prawns into small pieces. Peel the onion and chop it. Cut the bacon into cubes. Melt the butter in a pan and fry the bacon cubes for eight minutes, until crispy; drain them. Put the onion in the pan, brown it for five minutes and drain it. Mix the bacon, onion, shrimp and parsley. Beat the egg and cream in a bowl, salt and pepper. Preheat the oven to 170 degrees (thermostat 5). Distribute the three garnishes in the brisée pastry bottoms, pour the beaten egg with cream on the prawn garnish, place in the oven and cook for fifteen minutes. Serve warm or cold.