Ingredients

  • Pastry dough
  • 170 grams flour
  • 75 grams butter, unsalted
  • 15 grams vegetable shortening
  • 1 dash salt
  • 22 ½ milliliters ice water
  • Filling
  • 275 grams whipping cream
  • 1 ½ large egg
  • 2 large egg yolks
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 140 grams cheese, stilton remove rind, crumble
  • Cranberry Chutney
  • 1 large shallot coarsely chopped
  • 1 ½ teaspoons vegetable oil
  • 170 grams cranberries 170g=1/2 bag
  • 65 grams sugar, caster
  • 1 ½ tablespoons cider vinegar
  • ½ teaspoon garlic minced
  • ½ teaspoon fresh ginger root minced
  • ¼ teaspoon salt
  • dash cayenne

Directions

1. Pastry dough: 430/220 pastry barely fits in Cuisinart.
2. Combine ingredients, adding water at end just until dough crumbly. Chill wrapped in plastic wrap. Roll out and use brown tart pan(s). Trim. Lightly prick bottom. Chill until firm. Bake blind at 350*F, GM 4, 175*C until just set. Remove cover and bake until golden. Cool. (20 min per tart)
3. Reduce oven to 325*F, GM3, 165*C.
4. Filling: Whisk together cream, whole egg, yolks, salt and epper until combined. Put tart shell on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell and bake in middle of oven until golden around edge and custard is just set, 30-35 minutes. Cool tart completely in pan on a rack. (10 min per tart)
5. Cut tart into 32 diamonds and serve at room temperature, topped with chutney. Can top 1+ hours ahead. (15 min per tart)
6. Tart can be made 1 day ahead and chilled, covered. Reheat before serving.
7. Chutney: Cook shallots in oil until softened. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10-12 minutes, then cool. Chutney can be made 1 week ahead and chilled, covered. Chutney really adds to the overall flavor mixture. (10 minutes)

Notes
Notes:340g crust filled the 2 brown tart pans. Needed 550ml whipping cream and 3 large eggs w/ 4 egg yolks to fill the 2 brown tart pans. For 35 people, light dinner style buffet had the 1 smaller tart left over. Cut into large pieces-34 for 10" tart pan. I like the round tart pans since less crust to deal with. Crust pieces don't plate well, looks or balance wise. In fact, may want to cut off crust, unless you can cook a bottom only crust without egg filling running all around the crust.

Serving Ideas:Original makes 32 hors d'oeuvres (16 servings) (x4)


Categories
Vegetarian Main courseAppetizer, coldCanapË
Keywords
Vegetarian Main courseAppetizer, coldCanapË
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