Ingredients
Makes 4 small tarts
- 50 grams smoked cheese, grated
- 100 grams butter
- 225 grams plain flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 2-3 tablespoons cold water
Tart filling
- 50 grams smoked cheese, grated
- 160 grams cream cheese
- 2 eggs, with yolks and whites separated
- 40 millilitres milk
- 20 millilitres double cream
- 1 teaspoon thyme, chopped
- 4 tablespoons cranberry sauce
Preparation
For the pastry, add the flour, salt, pepper, butter, and smoked cheese to a food processor. Pulse the processor until the butter has incorporated into the flour and resembles a breadcrumb-like consistency.
Next, with the food processor on, slowly trickle in the water.
Remove the dough from the processor and knead for a few seconds to bring the pastry together.
Wrap in cling film and refrigerate for 30 minutes.
Once the pastry has chilled, preheat the oven to 190°C (390°F).
Unwrap the pastry and place on a floured work surface.
Roll out to around the thickness of a 1-pound coin and carefully place into greased tart tins.
Using a fork, prick the bottom several times.
Cover each tart with a piece of greaseproof paper, then top with baking beans.
Bake for 8-10 minutes, or until they start to turn slightly golden brown.
Once cooked, remove baking beans and greaseproof paper. Set aside.
For the fillings, whisk egg whites into soft peaks. Set aside.
In a bowl, mix cream cheese, milk, egg yolks, cream, salt, pepper, thyme, and smoked Cheese.
Next, carefully fold in the egg whites. Set aside.
Place 1 tablespoon of cranberry sauce into each tart case and spread evenly.
Add the cheese mixture over the top.
Bake for 10-15 minutes or until the top is golden brown!
Once cooked remove from the tart tins and serve
Enjoy!