• DIRECTIONS
• » Prepare dough: In mixer, cream butter until smooth. Blend in cream cheese until smooth. Stir in flour and mix just until incorporated; do not over mix. Knead by hand 1 to 2 minutes until smooth. Divide dough in half; roll out dough to 1⁄2-inch thickness. Press each into bottom and up sides of a 10-inch tart pan with removable bottom. Cover and refrigerate until ready to use.
• » Heat oven to 350oF. Sauté onion in butter until caramelized, about 8 minutes. Add chorizo and thyme; continue cooking an additional 3 minutes until chorizo is lightly browned. Season to taste with salt and pepper. Transfer to metal bowl; cool slightly.
• » Whisk eggs and cream; quickly whisk in onion mixture.
• » Pour half of egg-sausage mixture into each tart shell. Sprinkle parsley over tarts.
• » Bake 30 to 35 minutes until golden, firm to touch, and knife inserted in center comes out clean. Cut each tart into 6 servings. Serve immediately.


• *If using frozen or liquid whole egg product.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).