Prep Time
15 min
Cook Time
15 min
Yields
36 servings
Canadian Blue cheese may be a surprise ingredient – but the delicious taste is to be expected.
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ingredients
36
unbaked mini tart shells (2-inch/5 cm)
⅓
cup (75 ml) Canadian blue cheese, crumbled
½
cup (125 ml) chopped toasted pecans
2
eggs
1
cup (250 ml) 35% whipping cream
¼
tsp (1 ml) salt
pinch pepper
2
Tbsp (30 ml) red pepper jelly
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directions
Step 1
Preheat oven to 450°F (230°C).
Step 2
Place tart shells on a rimmed baking sheet. Sprinkle Canadian Blue cheese and pecans evenly into shells. Set aside. In a bowl, whisk together eggs, cream, salt and pepper. Pour evenly into shells, almost to top.
Bake for about 15 minutes or until filling is puffed and pastry is browned. Top each tart with a tiny dollop of red pepper jelly and serve. Tarts can be refrigerated overnight or frozen for up to two months. Thawed tarts can be re-heated at 375°F (190°C) for about 5 minutes.