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03 January 2013,20:51 by
J.Sujatha

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BLEU CHEESE AND WALNUT TARTLETS

Makes :
12

Preparation Time :
50 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Lightly grease a 12-hole muffin pan. Sift the flour and celery salt together into a food processor, add the butter and process for a minute or two.
  • Rub the fat into the flour mixture and transfer to a large bowl, add the walnuts and enough iced water to form a firm dough.
  • Transfer the dough onto a lightly floured counter and cut the dough in half.
  • Roll out one half. Cut out 6 circles using pastry cutter. Roll out each round to 4 -inch in diameter and use to line half the muffin holes.
  • Line each tartlet case with parchment paper and fill with baking beans. Let chill in the refrigerator for 30 minutes. Preheat the oven to190°C / 375°F / Gas mark 5.
  • Bake the tartlet cases in the preheated oven for 10 minutes. Remove the paper and beans and place on a wire rack to cool. Repeat with the remaining dough.
  • The Filling: Melt the butter in a skillet over medium-low heat. Add the celery and leek, cook, stirring for about 10 - 15 minutes or until very soft.
  • Add 2 tablespoons cream, crumble in the cheese and mix well. Adjust seasoning with salt and pepper.
  • Drop the remaining cream in a pan and simmer to low flame. Place the egg yolks in a heatproof bowl and pour on the cream, stirring constantly.
  • Mix in the cheese mixture and spoon into the tartlet shells. Bake at least for 10 - 12 minutes.
  • Turn the pan around and bake for 5 more minutes. Allow the tartlets cool in the pan at least for 5 minutes. Serve garnished with parsley.

INGREDIENTS

The Walnut Pie Dough

  • 400 grams all-purpose flour
  • 150 grams butter, chilled and diced
  • 50 grams walnut halves, chopped
  • Pinch of celery salt

The Filling

  • 200 grams heavy cream
  • 250 grams bleu cheese
  • 2 tablespoon butter
  • 2 celery stalks, finely chopped
  • 1 small leek, finely chopped
  • 3 egg yolks chopped
  • Salt and pepper, to taste
  • Fresh flat-leaf parsley and parsley sprigs, to garnish

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