- Course Hors D'oeuvres & Appetizers
- Prep. Time 10 - 15 mins
- Cooking Time 15 mins
- Yields 36 mini-tarts
By using prepared tart shells, these appetizers are a snap to prepare. You can even bake them ahead and just reheat to serve. Easy entertaining at its best!
Did you know?
The fat in whipped cream is rich in conjugated linoleic acid (CLA), a substance that may decrease the risk of some types of cancers.This recipe is brought to you by:
Preheat oven to 450 °F (230 °C). Place tart shells on a rimmed baking sheet; sprinkle 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 min or until filling is very puffed and pastry is browned.
Top each tart with a tiny dollop of red pepper jelly.
Can be cooled, transferred to an airtight container and refrigerated for 1 day or frozen for up to 2 months. Thaw in refrigerator, if necessary, and reheat in 375 °F (190 °C) oven for about 5 min.
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SuziesunshineDecember 7th, 2012
Very good. Fast and super simple to make.
Easy to modify too as you prep the ingredients in the tart before pouring the egg mixture. I made a few with a cranberry cheese which was great for milder taste buds.
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