Sharp Cheddar, Broccoli and Mustard Tarts

Steps

1. Preheat the oven to 375°F (190°C) and set out two 9-inch tart pans with removable bottoms.
2. Make the crust: in a bowl, mix the flour, one quarter of the shredded cheddar and half the salt. Stir in the melted butter and the cold water until it forms a crumbly dough that holds together when squeezed.
3. Divide the crust dough in half. Press each half evenly over the bottom and up the sides of a tart pan. Prick the bottoms with a fork and chill for 15 minutes.
4. Bake the crusts for 18 to 20 minutes, until set and lightly golden at the edges. Leave the oven on.
5. While the crusts bake, heat the olive oil in a skillet over medium heat, add the broccoli and cook for 5 minutes until bright green and just tender. Stir in the green onion for 1 minute, then let cool slightly.
6. Make the custard: whisk the eggs, milk, mustard, paprika, black pepper and the remaining half of the salt until smooth.
7. Scatter half the remaining cheddar over the two baked crusts, divided evenly. Top with the broccoli mixture, split between the tarts, then the rest of the remaining cheddar.
8. Pour the custard evenly into both tarts. Bake on a baking sheet for 30 to 35 minutes, until the centers are just set, the tops are golden and the filling reaches 160°F (71°C).
9. Cool the tarts on a rack for at least 20 minutes, then remove from the pans and cut each into 6 slices.