recipe

INGREDIENTS

• 200g shortcrust pastry
• 100g blue cheese of choice 
• 3 large eggs
• 200g double cream
• Small bunch of chives finely chopped
• Our Cider Jelly with Sage

INSTRUCTIONS

1. Preheat oven to 180°C Fan
2. Line 24 mini muffin tin with pastry and blind bake (or buy readymade mini tartlet cases). Cool.
3. Divide cheese equally between each tart case.
4. Lightly whisk eggs, cream and half of chives to combine and season lightly.  Divide among cases and bake for 20 until tarts are golden and puffed.  
5. Cool for 5 mins then garnish with  our Cider Jelly with Sage and remaining chopped chives