YIELD: three 12-in. tarts (cut into 16 to 20 portions each) 1-1/2 lbs. goat cheese1-1/2 lbs. cream cheese 6 each extra large eggs 4 each egg yolks1/4 cup roasted garlic puree1/4 cup chives, chopped1/2 cup parsley, chopped 1 tsp. salt 1-1/2 tsps. ground black pepper 3 each 12-in. tart shells made with pie dough pre-baked blind Mix together goat cheese, cream cheese, roasted garlic puree, chives, parsley, salt and pepper until smooth with the paddle attachment on low speed in a mixing ...
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