1 package (3 oz.) cream cheese, softened, 1/4 cup butter, softened, 3/4 plus 1 T. flour divided, 1/4 cup cornmeal, 1 egg, 1/3 cup heavy whipping cream, 3/4 cup shredded Swiss cheese, 1/2 cup diced fully cook ham, 18 fresh asparagus tips (1" pieces).
In a small mixing bowl, beat cream cheese and butter until smooth. Add 3/4 cup flour and cornmeal; mix well. Cover and refrigerate for 1 hour.
Shape dough into 18 balls. Press onto the bottom and up the sides of greased miniature muffin cups. In a bowl, whisk egg and cream. Stir in remaining flour until smooth. Add cheese and ham; mix well. Spoon about 1 T. into each cup. Bake at 425 degrees for 7 minutes.
Reduce heat to 325 degrees. Top each tart with an asparagus tip. Cover loosely with foil. Bake 17 - 20 minutes longer or until a knife inserted near the center comes out clean. Yields: 1 - 1/2 dozen tartlets.