Blue Cheese and Pecan Tartlets
Votes: 4
Time: 30 min.
Complexity: easily
Quantity: 36 tartlets
Complexity: easily
Quantity: 36 tartlets
Blue Cheese and Pecan Tartlets - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 36 unbaked tartlets (5 cm in diameter)
- 1/3 cup crumbled blue cheese
- 1/2 cup pecans, chopped and toasted
- 2 eggs
- 1 tbsp (250 ml) 35% cream
- 1/4 teaspoon salt
- A pinch of pepper
- 2 tbsp red pepper jelly (see recipe) Here)
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Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Place the tartlets on a baking sheet. Fill each tartlet with blue cheese and pecans. In a bowl, beat the eggs, add cream, salt, and pepper. Pour the mixture into the tartlets, almost to the top.
- Bake for about 15 minutes, or until the filling is puffed and the pastry is golden brown. Cool the tartlets and top with pepper jelly.
- Tartlets can be stored in the freezer for up to two months. Thawed tartlets can be reheated in the oven at 190°C for 5 minutes.
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