California Pistachio Tarts

Pastry for 2-crust (9-inch) pie

1/2 cup minced onion

3 tbs butter or margarine

3 eggs, beaten

3/4 cup light cream

1 cup (8 oz) baby shrimp, thawed if necessary

1/4 cup grated Parmesan cheese

2 tbs dry sherry

1/4 cup chopped shelled natural California pistachios

Press pastry into six (4-inch) tart pans; bake at 400F for 7 minutes. Saute onion butter. Beat together eggs and cream. Add onion, shrimp, cheese and Sherry. Fill tart shells with egg mixture; sprinkle with pistachios. Bake at 350F 20 for 25 minutes or until set.

Makes 6 tarts.