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Mini cheesy tarts


with Mild Peppadew® Piquanté Peppers

You don’t need an excuse to enjoy theese cheesy, spicy little tarts!

Recipe submitted by www.amuse-your-bouche.com


Easy

Difficulty

Serves

Serves 10

Prep time

Preparation
10 min

Cook time

Cooking
20 min

Mild Peppadew® Piquanté Peppers

Method

  1. Finely chop the Peppadew® Piquanté Peppers in a mini food processor (or by hand, if you don't have one). Add them to a bowl with the cream cheese and basil pesto, and mix well. Season to taste.
  2. Distribute the mixture evenly between about 25-30 mini savoury pastry cases (the exact number will depend on how big your cases are and how full you fill them). Top each with a pinch of grated cheese, and bake at 190°C (Gas Mark 5 / 375°F) for around 15-20 minutes, until the cheese has melted and is starting to brown. The tarts are best served warm.

For more exciting original recipes go to www.amuse-your-bouche.com


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Ingredients

  • 120g (~ 1 cup) mild Peppadew® Piquanté Peppers
  • 300g (~ 1 cup) cream cheese
  • 2 tsp basil pesto
  • Salt
  • Black pepper
  • 25-30 mini savoury pastry cases
  • 100g (3/4 cup) grated cheese (I used a mixture of mozzarella and cheddar)

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