Stilton Tart with Cranberry Chutney

Ingredients for Stilton Tart with Cranberry Chutney

• Pastry dough

• 240ml double cream

• 1 whole large egg

• 2 large egg yolks

• 1/4 teaspoons salt

• 1/4 teaspoons black pepper

• 140g chilled Stilton, rind removed and cheese crumbled (170g )

• Accompaniment: cranberry chutney

• Special equipment: a 13 1/2- by 4- by 1-inch rectangular fluted tart pan with a removable bottom

• pie weights or raw rice

How to make Stilton Tart with Cranberry Chutney

Preheat oven to 177°C.

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. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides all over with a fork. Chill until firm, about 30 minutes.

Line pastry shell with foil and fill with pie weights. Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Cool shell in pan 20 minutes.

Reduce oven temperature to 163°C.

Whisk together cream, whole egg, yolks, salt, and pepper until combined.

Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell and bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes. Cool tart completely in pan on a rack.

Cut tart into 32 rectangles and serve at room temperature, topped with chutney.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.