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!
- Prep: 10 min - 15 min
- Cooking: 15 min
- 36 unbaked (2-inch/5 cm) mini tart shells
- 1/3 cup (80 mL) crumbled Canadian blue cheese
- 1/2 cup (125 mL) chopped roasted pecans
- 2 eggs
- 1 cup (250 mL) 35 % cream
- 1/4 tsp (1 mL) salt
- A pinch of pepper
- 2 tbsp (30 mL) red bell pepper jelly
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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