I made this Prune Onion Blue Cheese Tart after seeing a post about it on the foodblog "Too Many Chefs" (http://www.toomanychefs.com/archives/001600.php)
I didn't actually use 62.5 gm of blue cheese. It was somewhere around 55 and 65gm. My scale isn't really that accurate.
When I was pre-baking the tart shells, I didn't think it was necessary to bake the little pastry stars too. I thought they'd bake when I baked the filling in the pastry. Of course the filling is going to be done far more quickly when it's in a little tiny shell. After the filling was baked, I removed each little underdone pastry star and put them on a parchment paper covered cookie sheet, baked them til golden then put them back on top of the tarts.
These savoury tarts are delicious served warm out of the oven (let them sit for about 5 minutes to set) or at room temperature.