Stilton Tart with Cranberry Chutney

Name: Stilton Tart with Cranberry Chutney
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 32
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 2 larges egg yolks; 237 milliliters heavy cream; 32 servings Accompaniment: cranberry chutney; 32 servings Pastry dough; 0 teaspoons salt; 1 large whole large egg

This recipe makes 32 servings with 89 calories, 2g of protein, and 4g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of egg, egg yolks, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

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.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Tart Form

Frying Pan

Line pastry shell with foil and fill with pie weights.

Ingredients you will need

Pastry Shells

Equipment you will use

Aluminum Foil

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.

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Reduce oven temperature to 325°F.

Equipment you will use

Oven

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

Ingredients you will need

Egg

Pepper

Cream

Egg Yolk

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Custard

Cheese

Equipment you will use

Baking Sheet

Oven

Frying Pan

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

Ingredients you will need

Chutney

• Tart can be made in an 81/2- by 1-inch round fluted tart pan with a removable bottom instead of in a rectangular one.• Tart can be made 1 day ahead and chilled, covered. Reheat before serving

Equipment you will use

Tart Form