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Red Currant Jelly



Creamy Blue Cheese Tarts with Red Currant Jelly

Ingredients:

  • 36 mini tart shells
  • 4 oz (150 g) Triple cream Blue Cheese
  • 1 bottle (170ml) Devon Cream (double cream)
  • ¾ cup (185 ml) Palette Red Currant Jelly
  • ½ cup (125 ml) Palette Star Anise Honey

Procedure:

  1. Bake pastry shells until slightly browned and flaky, about 8-10 mins
  2. Set aside and let cool
  3. In a food processing blend cheese with double cream until smooth
  4. Spoon into empty shells until 2/3 full


Option A

  • Top each tart with a dollop of Palette Red Currant Jelly
  • Serve chilled or at room temperature
Option B

  1. Warm ½ cup of Palette Star Anise Honey and drizzle over each tart
  2. Serve immediately


1424 21st Street NW
Calgary AB, T2N 2L9

info@palettefinefoods.com