1
: Leave baked tart shells in the tart pans.
2
: In a bowl, combine onions and crabmeat. Spread half of cheese in bottom of shells. Spoon crab mixture over cheese and top with remaining cheese.
3
: In a separate bowl, beat eggs lightly. Add milk, tarragon, salt and pepper. For easy filling of shells, transfer mixture to a measuring cup. Gently pour filling over cheese and crab mixture.
4
: Bake in a preheated 375ºF (190ºC) oven for 12 to 15 minutes, or until custard is set. Let stand 10 minutes. Remove from shells and serve warm