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1
For the tartlet crusts: In a large mixing bowl combine the flour, oil, egg yolks and butter.
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2
Using a spoon or by hand, mix until the dough is no longer sticky.
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3
Take a nub of dough about the size of a large marble, place it in a tartlet pan, and press very thinly to cover the inside (thick enough to cover but not so thin that the pan shows through).
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4
Pinch off the dough for a clean edge; set aside.
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5
Repeat with remaining dough to make twenty tartlet crusts.
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6
For the filling: In a saucepan over medium heat, combine butter and onions, and saute until onions are translucent, about 5 minutes.
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7
In a small bowl, combine flour with 1 cup of the milk and whisk until smooth and blended.
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8
Add to saucepan, and stir until beginning to thicken.
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9
Add remaining 1/2 cup milk, reduce heat to medium-low, and continue stirring until thickened, about 5 minutes.
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10
Add hearts of palm, and season with salt and pepper to taste.
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11
Reduce heat to low and simmer gently for 3 more minutes.
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12
Remove from heat, and set aside.
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13
Preheat oven to 300 degrees.
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14
Divide the mixture among the crust-filled pans, and sprinkle with cheese.
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15
Place on a baking sheet and bake until tops are lightly golden, about 30 to 40 minutes.
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16
Cool to room temperature.
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17
Turn each pan upside down, and the tartlet should fall into your hands upside down and all in one piece.
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18
Turn right side up, and serve.
