TARTS: BEAT cream cheese and goat cheese in large bowl with electric mixer until well blended. Add eggs, flour, rosemary and pepper; mix well. Gradually add cream, mixing until well blended after each addition.
ROLL out pie crusts to 1/8-inch thickness. Cut dough to fit 2-inch mini tart pans. Press 1 dough cutout onto bottom and up side of each tart cup. Prick dough with fork; place in sheet pan. Bake in 350ºF-convection oven 5 min. Reduce oven to 300ºF. Spoon 1 Tbsp. of the cream cheese mixture into each shell. Bake 9 to 10 min. or until edges of shells are lightly browned and centers of fillings are set. Cool slightly. Remove to wire racks; cool completely. Meanwhile, prepare Onion Chutney.
ONION Chutney: Cook onions in hot oil in large saucepan on medium-low heat 15 min. or until onions are nearly caramelized, stirring occasionally. Stir in vinegar, salt and pepper; cook an additional 5 min., stirring occasionally. Reduce heat to low. Add mango chutney and mustard; mix well. Cook 5 to 10 min. or until thickened, stirring occasionally. Cool. Stir in parsley.
SPOON about 1/2 tsp. of the Onion Chutney over each Tart just before serving.