Stilton Tart With Cranberry Chutney
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
62
Spice
47
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Make tart shell: Preheat oven to 350°F
2
Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan
3
Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge
4
Lightly prick bottom and sides all over with a fork
5
Chill until firm, about 30 minutes
6
Line pastry shell with foil and fill with pie weights
7
Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more
8
Cool shell in pan 20 minutes
9
Reduce oven temperature to 325°F
10
Preheat oven to 350°F
11
Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan
12
Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge
13
Lightly prick bottom and sides all over with a fork
14
Chill until firm, about 30 minutes
15
Line pastry shell with foil and fill with pie weights
16
Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more
17
Cool shell in pan 20 minutes
18
Reduce oven temperature to 325°F
19
Make filling: Whisk together cream, whole egg, yolks, salt, and pepper until combined
20
Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell
21
Slowly pour custard into shell and bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes
22
Cool tart completely in pan on a rack
23
Cut tart into 32 rectangles and serve at room temperature, topped with chutney
24
Whisk together cream, whole egg, yolks, salt, and pepper until combined
25
Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell
26
Slowly pour custard into shell and bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes
27
Cool tart completely in pan on a rack
28
Cut tart into 32 rectangles and serve at room temperature, topped with chutney