Cheddar Cheese Tartlets

(Makes 24-30 1/2" x 2 3/4" tarts)

Pastry for 8" 2 crust pie
1.5 lb. sharp Cheddar cheese
1.5 C whipping cream
2 lg. eggs
Drops cayenne & Worchestershire sauce
salt & pepper
butter

Roll dough and line buttered tart tins. Prick bottom with fork (to discourage bubbles while baking.) Cut chees into 1/4" slices and place a tablespoon in each mold. Blend cream with eggs and seasonings. Pour a spoonful over the cheese in each mold. (May be refrigerated at this point.) Bake 15 minutes in middle level of the oven at 450º until brown and puffed. Serve warm.