Method:
Place frozen tartlet shells into mini muffin pans.
Add flour to sherry and stir until combined.
Add garlic, pepper, and basil to sherry mixture.
Add eggs and whipping cream until blended.
Add the goat cheese, green onion, sun dried tomatoes, and salt, stirring to combine.
Pour filling into shells. Bake at 350° for 10-12 minutes, or until set.


