Herbed-cheese tarts with guava-bell pepper jam
A scrumptious savoury and subtle-sweet appetizer that’s perfect for the holidays.
YIELDS
24
Ingredients
Guava-Bell Pepper Jam
- 1 cup guava paste
- 1/2 cup water
- 1/4 cup diced guavas (optional)
- 1/4 red bell pepper, diced
- 1 teaspoon ground nutmeg
- Juice of 1 lemon
- 2 teaspoon sambal oelek (chili paste)
Herbed Cheese Tarts
- 1 box frozen tartlet shells, store bought
- 1 cup herbed cream cheese
- 1/4 cup half and half
- 2 tablespoon vegetable broth
- 2 eggs
- 1 cup prepared Guava-Bell Pepper Jam
- Chives as garnishing
Directions
Guava-Bell Pepper Jam
- In a 2-quart (2 L) pot, combine paste, water over medium heat. Break paste into pieces with a wooden spoon and stir to melt into a sauce that coats the back of the spoon (adjust with a little more water, if needed).
- Add remaining ingredients. Reduce heat and simmer, about five minutes.
- Let cool and store in sterilized jars for up to three weeks.
Herbed-Cheese Tart
- Preheat oven to 375˚F
- Place the tart shells on a baking sheet, bake five minutes and set aside.
- In a food processor, purée the goat cheese, half and half, broth, and eggs to a smooth consistency, transfer the mixture to a bowl.
- Pour the filling into the shells and bake for approximately 10 to 15 minutes until the mixture sets in the centre.
- Remove the sheet pan from the oven, let cool and garnish the tarts with the jam and chives for a delectable burst of flavour.
- Tip: Design a pattern by adding a teaspoon of jam to fill half of the tart shells, add the cream cheese filling to fill the remaining side, and bake until set.
