Preheat oven to 425 degrees.

To make the tart shell (pastry), mix flour, sugar, salt together. Cut in butter until it resembles corn meal (my time saver trick is to use a food processor – less than 2 minutes your dough is evenly mixed and ready to be rolled out). Add the water. Roll dough into a ball and flatten into a disc. Wrap in plastic wrap. Chill for 30 minutes.

Roll out the dough on a floured cutting board. Roll as thin as possible, keeping it even. Using one tart pan: Prepare your tart pan and place dough gently inside, letting the dough go above the edges about 1/2 inch. Neatly pinch the edge around the entire tart. Using muffin tins (this recipe makes 12 tartlets): Cut out circles and place in each muffin container so that the dough comes half way up the sides.

Set aside the dough.

Mix together the heavy cream, egg, Worcestershire sauce, hot sauce, salt and pepper. Whisk until all ingredients are mixed together.

Place the cubes of fontina on the bottom of the prepared crust that it is full (one layer only).

Pour the heavy cream mixture over the top of the cheese just until it is just about to go over the crust, but not quite.

Place in the oven – 30 minutes for one 9 inch tart dish, or 20 minutes for tartlets. Remove when cheese mixture is just barely golden brown.

Cool for 5 to 15 minutes. Enjoy!