Stilton-and-cranberry-tarts

Stilton, chesnut and cranberry mini tarts

Classic flavours of Christmas served up in a pastry case

By , 30 November 2017

(5 votes)

Stilton, chesnut and cranberry mini tarts
  • 1 Hour

  • Serves: 6

  • Price: 64p per serving

Nutritional Info
Each 131g serving contains
  • Energy

    1666KJ

    398KCAL

    20%
  • Fat

    24.4g

    high

    35%
  • Saturates

    14.3g

    high

    72%
  • Sugars

    6.6g

    med

    7%
  • Salt

    0.62g

    med

    10%
of your reference intake.
Typical energy values per 100g: 1272kJ/304kcal.
Ingredients
  • 375g Asda Ready Rolled Shortcrust Pastry
  • 1tbsp plain flour, for dusting
  • 2 spring onions, trimmed of green leaves and finely sliced
  • 2tsp chopped thyme leaves, plus 6 small sprigs, to garnish
  • 1tsp rapeseed oil
  • 30g dried cranberries
  • 50g Merchant Gourmet Whole Chestnuts (ready to use), roughly chopped
  • 75g Stilton, crumbled
  • 2 medium eggs
  • 150ml single cream
  • Salad leaves, to serve
  • 6tsp cranberry sauce, to serve
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Unroll the pastry on a lightly floured surface and roll to the thickness of a £1 coin. Cut out 6 x 11cm rounds and use to line 6 x 8-9cm flan tins. Prick the bases and chill for 15 mins. Reduce the oven to 180C/160C Fan/Gas 4.

  • Lay a piece of foil over each pastry round and weigh down with baking beans or rice. Put on a baking tray and cook in the oven for 10 mins. Remove the foil and baking beans then return to the oven for 5 mins until the pastry is dry.

  • Cook the spring onions and thyme in the oil for 2 mins until softened. Divide them between the pastry cases. Scatter in the dried cranberries, chestnuts and Stilton, dividing them evenly.

  • Lightly beat together the egg and cream and season with pepper. Pour the mixture into the pastry cases and bake for 20-25 mins until set.

  • Serve each tart with salad leaves and 1tsp cranberry sauce on the side. Season with a good grind of fresh black pepper.