Blue Cheese Pecan Surprise
36 unbaked mini tart shells (2-inch/5 cm)
1/3 cup (75 mL) Canadian Blue cheese, crumbled
1/2 cup (125 mL) chopped toasted pecans
1 cup (250 mL) 35% whipping cream
1/4 tsp (1 mL) salt
2 tbsp (30 mL) red pepper jelly
Preheat oven to 450°F (230°C).
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
Complementary Wines: Amaretto, Beer: Stout, Port: tawny, Rum: spiced, Sherry Oloroso
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