1. Preheat the oven to 375°F.

2. In a mixer, soften the cream cheese. Add the chopped parsley and eggs; mix. Season with salt and pepper. Add the milk and cream; mix. Set aside.

3. In a hot pan, melt the butter. Add the mushrooms and cook for 4 minutes.

4. Roll out the puff pastry on a floured surface. Cut 4 squares of pastry.

5. Line the puff pastry into greased and floured tart molds. Pierce the bottom of the pastry with a fork.

6. Bake for 5 minutes to pre-cook the pastry.

7. Remove the tarts from the oven. Arrange the mushrooms on the tart bottoms.

8. Pour in the egg and cheese mixture almost to the rim.

9. Bake for 20 minutes.

10. Remove from the oven and serve.