Habanero Tarts

2 - 12 oz jars whole habanero peppers
pastry dough
1 package 8 oz cream cheese (regular or low fat)
1/2 cup low-fat or fat-free sour cream
1 teaspoon dried parsley flakes
2 ounces unsalted, un-oiled cashew nuts, chopped fine
1/8 teaspoon salt
1/8 teaspoon coarse-grnd black pepper
1/8 cup water, approximately
1/8 cup milk, approximately

Directions:

Important: Habanero peppers are very aromatic and very hot. Wear rubber gloves and work outdoors or in a well-ventilated kitchen.

Pour off the vinegar that the habanero peppers are packed in and save it to use in seasoning salads.

Rinse the peppers thoroughly several times in water, then remove and discard the stems and seeds.

Set the peppers aside on paper towels to dry.

Thoroughly mix the cream cheese and sour cream together, then add parsley, chopped cashews, salt, and pepper, then stir until blended.

Using an espresso spoon or your gloved fingers, stuff the habaneros with the mixture.

Roll the pastry dough out thin, and use a cup or lid to cut it into circles approximately 3 1/2 inches in diameter.

Place one stuffed habanero in each circle.

With your finger, apply a light coating of water to the edge of the dough, fold over, and seal.

Prick an air hole in the top of each tart with a toothpick.

Place the tarts on a greased cookie sheet and bake at 450 degrees F until the crust is golden brown, about 15 minutes.

About 5 minutes before they're finished baking, brush the top of each tart lightly with milk, then discard any remaining milk.

Remove the tarts from the oven and allow them to cool for up to 2 hours before serving.

Notes:

Makes about 50 tarts.