Crab Tarts - Dillions Beach Style

• pastry for double-crust pie
• 3 large eggs, beaten
• 1 12 cups milk
• 2 tablespoons cream cheese, softened
• 1 tablespoon onion, minced
• 14 cup fresh parsley, chopped fine
• 1 lb crabmeat
• 12 teaspoon nutmeg
• 14 teaspoon white pepper

1. Roll out dough thinly and cut out 2" diameter circles with a cookie cutter.
2. Lightly press dough circles into oiled tart shells.
3. Prick dough with a fork.
4. Bake for 5-7 minutes at 450 degrees.
5. Remove from oven.
6. Set aside.
7. Mix together remaining ingredients and spoon into tart shells, filling them 1/2" over the top of the tart shell.
8. Bake for 25 minutes at 375 degrees or until a toothpick inserted comes out clean.
9. Serve hot.

pastry, eggs, milk, cream cheese, onion, fresh parsley, crabmeat, nutmeg, white pepper

Taken from www.food.com/recipe/crab-tarts-dillions-beach-style-420659 (may not work)