Stilton Tart With Cranberry Chutney

1  cup heavy cream
1  whole large egg
2  large egg yolks
1/4  teaspoon salt
1/4  teaspoon black pepper
5  ounces chilled Stilton, rind removed and cheese crumbled (1 1/2 cups)

* 13-1/2 x 4 x 1-inch rectangular fluted tart pan with a removable bottom needed along with pie weights or raw rice

Tart Shell
Preheat oven to 350°F. 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 325°F.

Filling
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.

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.

Tart can be made 1 day ahead and chilled, covered. Reheat before serving

Makes 32 hors d'oeuvres.

Cranberry Chutney
 
2  large shallots (3 oz), coarsely chopped (or 1 small onion)
1  tablespoon vegetable oil
1  12-oz bag fresh cranberries
2/3  cup sugar
1-1/2  tablespoons Balsamic vinegar
1-1/2  tablespoons Red Wine vinegar
1  teaspoon minced garlic
1  teaspoon minced peeled fresh ginger
1/2  teaspoon salt
1/8  teaspoon dried hot red pepper flakes
1/4  teaspoon ground cinnamon

Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.

* Chutney can be made 1 week ahead and chilled, covered.

Makes about 2 cups.
Back to