The beauty of this dish is that it is delicious hot or cold
Preheat the oven to 180°C.
Melt the butter in a large pan, add onions and saute for 5-10mins.
Make the pastry, rub the butter and lard into the sifted flour, add a pinch of salt, add cold water to combine the pastry. Cover with cling film and chill.
Mix three eggs into the cream, add salt and pepper and lightly whisk.
Take the pastry out of the fridge; let it come back to room temperature. Roll out and line buttered tartlet tins.
Blind bake the pastry for 10-15 mins.
Chop or grate the cheese, add the cream and beaten eggs, stir together. Pour the mixture into tartle cases, cook for 20 minutes, but check after 15 minutes. When the tartlets come out of the oven, grate parmesan cheese over the top. When cold remove from the tin.
Serve with mixed salad and tomatoes dressed with balsamic vinegar to serve.
A small slice can be served as a starter or a larger piece can be served as a main course.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.