Julia Child’s Cheese Tartlets (Slightly Tweaked)

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Pie dough for 12 tartlets (enough dough for 2 9-inch crusts)

2 ounces any good melting cheese (like cheddar or fontina)

2/3 cup creme fraiche, sour cream or Greek yoghurt (Julia used creme fraiche – make our easy home version)

1 large egg

1/2 teaspoon salt**

Dash of cayenne pepper sauce (I used Frank’s) and/or Worcestershire sauce

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