Stilton Crisp Tarts
A German-inspired dessert featuring sweet Stilton cheese, crunchy tandoori crisps, and a touch of crisp pastry.
Ingredients
- ●120g Stilton cheese
- ●100g Tandoori crisps
- ●1 sheet Shortcrust pastryThawed
- ●20g Granulated sugar
- ●1 Egg
- ●1 tablespoon Water
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Roll out the shortcrust pastry sheet to a thickness of 3mm.
- 3
Cut out 12 squares of pastry, each 10cm x 10cm.
- 4
Place a square of pastry into each of 12 tart moulds.
- 5
Crumble the Stilton cheese into a bowl and mix with the granulated sugar.
- 6
Spoon a small amount of the Stilton mixture onto each pastry square.
- 7
Place a few tandoori crisps on top of the Stilton mixture.
- 8
Brush the edges of the pastry with the beaten egg and fold the pastry squares in half to form a triangle.
- 9
Press the edges of the pastry to seal and crimp with a fork.
- 10
Brush the tops of the tarts with a little water and make a few slashes in the top of each tart.
- 11
Bake in the preheated oven for 20-25 minutes, or until golden brown.
- 12
Allow the tarts to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.