Tiptree Hot Gooseberry and Cheese Tartlets
12
25 minutes
20 minutes
These elegant and moreish Goat's Cheese and Hot Gooseberry Tartlets offer a superb contrast of texture and taste. Nestled within a crisp, ready-rolled shortcrust pastry case is a smooth, rich filling of soft goat's cheese (or milder brie), luxuriously combined with double cream and the surprising, slightly fiery burst of Tiptree Hot Gooseberry Chutney.
Ingredients
- 1 sheet ready-rolled shortcrust pastry
3 tbsp Tiptree Hot Gooseberry Chutney
- 100g soft goat’s cheese (or brie for a milder option)
- 1 egg
- 75ml double cream
- ½ tsp thyme leaves
- Salt and pepper to taste
Directions
- Preheat oven to 200°C/180°C fan /Gas Mark 5. Grease two 6-hole tartlet tins (cupcake tins work just as well).
- Cut the pastry into rounds to fit the tin and gently press into the indents. Prick the bases and bake blind for 10 minutes.
- Mix the egg and cream together, seasoning lightly with salt and pepper.
- Place a small spoon of Tiptree Hot Gooseberry Preserve in each pastry case. Add a crumble of goat's cheese.
- Pour over the egg and cream mixture to fill. Top with a sprinkling of thyme
- Bake for 15–20 minutes, until golden and just set. Serve warm with a crisp salad.
Hot Gooseberry and Cheese Tartlets
Learn More about our History
The Jam Museum at the Tiptree Factory
Our Origins. The Founder of Wilkin & Sons was Arthur Charles Wilkin whose family farmed here since 1757. Arthur started growing fruit for sale, but soon realised that making good...
