BLUE CHEESE TARTLETS
One of our favorite noshes with drinks. I have to make this every time the family comes over for a holiday meal.
Provided by silky
Categories Cheese
Time 45m
Yield 12 tartlets
Number Of Ingredients 8
Steps:
- Preheat oven to 400F.
- Roll out pastry on floured board to form a 12 inch circle.
- Using a 3 inch cutter, cut rounds of dough.
- By reworking dough scraps, there should be 12 rounds.
- Grease the back of a 12-cup muffin pan.
- Fit rounds onto pan and part way up sides of cup the pastry goes on the OUTSIDE of the cup, not the inside, pressing lightly to seal.
- Bake for 10 minutes.
- If pastry has puffed up, press down lightly.
- Set aside to cool Reduce oven temperature to 350F.
- Remove pastry shells from backs of muffins pan and place upright on cookie sheet.
- Place ½ T of blue cheese in bottom of each shell.
- Combine eggs, cream, milk, grated cheese, nutmeg and salt.
- Divide mixture among shells, pouring almost to the top.
- Dont overfill as cheese mixture will rise during baking.
- There may be a bit of leftover filling.
- Place filled shells in oven and bake for 15 minutes or until lightly browned and firm.
- Serve hot or tepid.
MINI BLUE CHEESE TARTLETS
These are so simple and easy. You do most of the preparation ahead of time. The surprise is the healthy broccoli in the recipe. It works. Use scissors to finely snip the broccoli - It makes it so easy. I suggest using full cream sour cream but if you want it lower fat sub 2% cottage cheese for the sour cream - Be sure that you enjoy Blue cheese - especially warm blue cheese before making this recipe or you won't enjoy it!. The filling does rise a bit so do not over fill the shells. - Bon appetite.
Provided by Bergy
Categories < 15 Mins
Time 15m
Yield 12 Tartlets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Bake the tart shells according to instructions, do not let them get too brown. Cool them.In a chopper mix the sour cream & blue cheese.
- Stir in the snipped broccoli.
- You may now keep this in the fridge until 18 minutes before serving or go right ahead ith it.
- Preheat oven to 375°F.
- Place a tsp of filling in each tart shell.
- Place almond slices on top.
- Place tartlets on an oven proof tray.
- Bake for apprx 15 minutes or until the filling is heated through and has risen a bit and the almonds are golden.
LEMON CHEESECAKE MINI TARTLETS
Steps:
- Heat the oven to 375 degrees F. Lightly grease 36 (1 1/2-inch) mini muffin-pan cups.
- Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch) squares. Press the pastry squares into the muffin-pan cups. Brush the top edges of the pastry squares with the egg. Prick the centers of the pastries with a fork.
- Bake for 10 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation. Let the pastries cool in the pans on wire racks for 10 minutes. Remove the pastry cups from the pans and let cool completely on wire racks.
- Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Beat in the lemon curd. Fold in the whipped topping.
- Pipe or spoon about 1 teaspoon cheese mixture into each pastry cup. Refrigerate for 10 minutes or until the set. Top each tartlet with 1 raspberry.
PEAR AND BLUE CHEESE TARTLETS
This comes from Anne Byrn's new cookbook "The Dinner Doctor". Quick and Easy and very impressive appetizer. I used Bosc pears and Clemson Blue blue cheese. These were wonderful.
Provided by mary winecoff
Categories Cheese
Time 18m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Place the frozen phyllo shells on a rimmed baking sheet.
- Melt the butter in a small skillet over medium-high heat.
- Place the pears in the skillet and cook, stirring for 1 minute to soften slightly.
- Sprinkle the sugar over the pears and let cook, stirring until they are completely soft, 2 minutes longer.
- Remove skillet from heat.
- Place 1 teaspoon of the pears and their juice in each phyllo shell.
- Top with a cube of blue cheese.
- Bake the tartlets until the cheese melts and the shells are crisp and golden brown 7 to 8 minutes.
- (You can also sprinkle finely chopped walnuts over tartlets before baking if desired).
- These tartlets can be made 1 day before and reheated in an oven at 350 degrees for 3 to 4 minutes.
MINI BLUEBERRY TARTS
I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.-Allison Bell, Hillsdale, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 mini tarts.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.
Nutrition Facts : Calories 383 calories, Fat 18g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 249mg sodium, Carbohydrate 52g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
MAYTAG BLUE CHEESE AND POTATO TARTLETS
Provided by M. J. Adams
Categories Milk/Cream Potato Bake Vegetarian Blue Cheese Rosemary Fall Thyme Gourmet
Yield Makes 6 first-course servings
Number Of Ingredients 15
Steps:
- Make pastry:
- Blend together flour, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful of dough. If it doesn't hold together, add up to 1 tablespoon more water, stirring (or pulsing) until just incorporated, then test again. (Be careful not to overwork dough, or pastry will be tough.)
- Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough portions together with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 30 minutes.
- Fill and bake tartlets:
- Put oven rack in middle position |and preheat oven to 350°F.
- Cut potatoes into ¼-inch-thick slices and cover with cold water by 2 inches in a 1-quart saucepan. Simmer, uncovered, until tender, about 10 minutes. Drain and pat dry with paper towels.
- Whisk together cream and yolk until combined.
- Divide dough into 6 equal pieces. Roll out each piece into a 5-inch round with a floured rolling pin on a lightly floured surface, then fit each into a tartlet pan. Trim excess dough, leaving a 1/4-inch overhang, then fold overhang inward and press against side of pans to reinforce edge. Chill shells until pastry is firm, at least 10 minutes.
- Arrange about 4 potato slices, overlapping slightly, in each tart shell and crumble 2 tablespoons cheese into each. Divide cream mixture among tartlets, filling to 1/8 inch from top. Sprinkle each tartlet with 1/4 teaspoon each of thyme and rosemary and season lightly with fleur de sel. (If your sea salt is very coarse, lightly crush before sprinkling.)
- Bake tartlets on a baking sheet until bubbling and golden brown, 45 to 50 minutes. Cool in pans on a rack 10 minutes, then remove from pans and serve warm.
NO-BAKE BLUEBERRY CHEESECAKE MINI TARTS
These two-bite tarts (three if you're daintier than I) are ideal for entertaining - they're perfect finger food, they look great, and they take - I'm not kidding - not even 10 minutes to make. Taste-wise, the filling is just right. Sour cream, cream cheese, whipping cream, lemon zest, brown sugar, and a little vanilla. It's the perfect base for those beautiful bursts of blueberries.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 8
Steps:
- In a medium bowl with an electric hand mixer or in a stand mixer afixed with the paddle attachment, beat together the brown sugar, sour cream, and vanilla on medium speed until smooth, about one minute.
- Add the cream cheese and lemon zest and continue beating until smooth, about one more minute.
- Add the heavy whipping cream and beat for about one more minute until slightly fluffy and smooth.
- Fill mini tart shells with cream cheese filling. You can spoon in the filling, or place the filling in a freezer bag, snip off the end, and pipe it in.
- Top each tart with three blueberries. Serve.
APPLE-NUT BLUE CHEESE TARTLETS
These tasty appetizers look and taste gourmet, but they're easy to make and have loads of blue cheese flavor. The phyllo shells and filling can be made in advance-just fill the cups and warm them in the oven before serving. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 15 appetizers.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small nonstick skillet, melt butter over medium-high heat. Add apple and onion; cook and stir 3-5 minutes or until tender. Remove from the heat; stir in blue cheese, 3 tablespoons walnuts and salt. Spoon a rounded tablespoonful into each tart shell. , Place on an ungreased baking sheet. Bake for 5 minutes. Sprinkle with remaining walnuts; bake until lightly browned, 2-3 minutes longer., Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until crisp and heated through.
Nutrition Facts : Calories 76 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 200mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
BLUE CHEESE AND PEAR TARTLETS
Tasty, hot appetizers that take little time to prepare but will impress your guests!
Provided by BOLLIVEB
Categories Appetizers and Snacks Pastries
Time 35m
Yield 15
Number Of Ingredients 5
Steps:
- Pre-bake phyllo shells according to package directions. Set aside to cool.
- Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
- Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.
Nutrition Facts : Calories 59.5 calories, Carbohydrate 4.5 g, Cholesterol 7 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 116.3 mg, Sugar 1.1 g
MINI BLUEBERRY TARTS
No forks are needed for these. The dough is pressed into muffin tins to make kid-friendly sizes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 Dozen Tarts
Number Of Ingredients 10
Steps:
- Pulse flour, confectioners' sugar, and a pinch of salt in a food processor to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds. With processor running, add cold water, 1 tablespoon at a time, until a dough forms (do not process more than 20 seconds).
- Cut dough in half; shape each half into a disk. Wrap in plastic wrap; refrigerate at least 30 minutes, or up to 1 day. Cut 1 disk into 12 pieces; on a lightly floured work surface, flatten each piece into a 2-inch round. Press a round onto bottom and up sides of each cup of a 12-cup nonstick mini-muffin tin. Repeat with remaining disk of dough and second muffin tin. Refrigerate 30 minutes.
- Preheat oven to 400 degrees. Stir together granulated sugar, cornstarch, lemon juice and zest, and a pinch of salt in a medium bowl. Add berries; toss to coat. Fill shells with berry mixture. Bake until crusts are brown and filling is bubbling, about 25 minutes. Let cool slightly in tins. Run a knife around tarts; remove from tins. Let cool completely on rack.
BLUE CHEESE & PEAR FILLING FOR MINI-TARTLETS (GERMAN)
I love this recipe from the *Food With Friends* section of *Modern German Food* by Roz Denny. Why do I love this recipe? - Because I like all easy, make-ahead, impressive & versatile food fare that convinces your guests you have taken spec care to enhance their dining pleasure. This recipe is versatile because it works as a finger-food appy, garnish for or part of a luncheon salad plate & creative addition to the popular fruit & cheese combo for dessert theme. I will opt for the latter as they are very popular here in Iceland. *Enjoy* !
Provided by twissis
Categories Cheese
Time 20m
Yield 18 Mini-Tartlets, 18 serving(s)
Number Of Ingredients 8
Steps:
- Mash cheese w/a fork in a bowl. Mix in the celery + black pepper, gradually beat in the cream cheese & fold in the chives. Chill in the fridge till required.
- Peel, quarter & core pears 20-30 min b4 serving. Cut crossways into slices & mix w/the lemon juice to stop them turning brown (I usually use my pastry brush for this).
- Fill 18 pre-baked mini-tartlet shells w/the cheese mixture, stand a pear piece on top & sprinkle lightly w/poppy seeds (if using).
Nutrition Facts : Calories 67.5, Fat 5.5, SaturatedFat 3.5, Cholesterol 16.4, Sodium 110.3, Carbohydrate 2.9, Fiber 0.5, Sugar 1.6, Protein 2.1
PEAR-BLUE CHEESE TARTLETS
Combined in a sensational bite-size package are some of my favorites items-blue cheese, pears and walnut. My coworkers snatch them up when I bring them in for office festivities.-Heidi Der, Stow, Ohio
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a skillet, heat butter over medium-high heat. Add pears; cook and stir 2-3 minutes or until tender. Stir in honey and salt; cook 4-5 minutes longer or until pears are lightly browned. Remove from heat; cool slightly. Stir in cheeses., Place tart shells on an ungreased baking sheet. Fill each with 1-1/2 teaspoons filling; sprinkle with walnuts. Bake 6-8 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 37mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
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