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Cranberry & Smoked Cheese Tart

Cranberry & Smoked Cheese Tart


Makes 4 small tarts

Smoked Cheese Pastry
  • 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


  1. 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.

  2. Next, with the food processor on, slowly trickle in the water.

  3. Remove the dough from the processor and knead for a few seconds to bring the pastry together.

  4. Wrap in cling film and refrigerate for 30 minutes.

  5. Once the pastry has chilled, preheat the oven to 190°C (390°F).

  6. Unwrap the pastry and place on a floured work surface.

  7. Roll out to around the thickness of a 1-pound coin and carefully place into greased tart tins.

  8. Using a fork, prick the bottom several times.

  9. Cover each tart with a piece of greaseproof paper, then top with baking beans.

  10. Bake for 8-10 minutes, or until they start to turn slightly golden brown.

  11. Once cooked, remove baking beans and greaseproof paper. Set aside.

  12. For the fillings, whisk egg whites into soft peaks. Set aside.

  13. In a bowl, mix cream cheese, milk, egg yolks, cream, salt, pepper, thyme, and smoked Cheese.

  14. Next, carefully fold in the egg whites. Set aside.

  15. Place 1 tablespoon of cranberry sauce into each tart case and spread evenly.

  16. Add the cheese mixture over the top.

  17. Bake for 10-15 minutes or until the top is golden brown!

  18. Once cooked remove from the tart tins and serve