Ingredients:

  • 2 sheets all-butter puff pastry
  • 4 large eggs
  • 1 cup heavy cream
  • 1/4 tsp grated nutmeg
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 1/2 cup Gruyère cheese, finely shredded
  • 2 tbsp fresh chives, minced
  • 1 small shallot, minced and sautéed

Instructions:

  1. Sauté minced shallots in a tiny bit of butter until soft and translucent.
  2. Lay out the cold puff pastry and roll slightly to even out the seams.
  3. Use a 2 inch heart cutter to stamp out 24 shapes from the two sheets.
  4. Use a smaller heart cutter or a knife to lightly score a border 1/4 inch from the edge. Do not cut all the way through.
  5. Combine eggs, heavy cream, nutmeg, salt, and white pepper. Whisk until completely smooth and pale yellow.
  6. Stir in the sautéed shallots, minced chives, and shredded Gruyère.
  7. Place pastry hearts on a parchment lined tray and spoon 1-2 teaspoons of mixture into the scored center.
  8. Place in a preheated 400°F oven for 20 minutes until the pastry is golden and the center is set.
  9. Let them sit on the pan for 5 minutes until the custard firms up slightly.