Gorgonzola cheese tarts

Total time: 1hr 35m
Preparation Time: 30m

For 4 piece

Nutritional Information

Contains 862 Kcal, 28g Protein, 60g Carbohydrates, 55g Fat


  • Shortcrust pastry
  • 300 g brown flour
  • 1 tsp sugar
  • 0.5 tsp salt
  • 1.5 dl water
  • 100 g butter, cold, cut into pieces
  • Cheese mixture
  • 220 g blue cheese (e.g. Gorgonzola), cut into chunks
  • 100 g crème fraîche
  • 1 dl milk
  • 3 eggs
  • 3 dates, finely chopped
  • 1 spring onions incl. green parts, cut into rings
  • 0.25 tsp salt
  • a little pepper
  • Utensils
  • 4 mini tart tins (each approx. 10 cm in diameter), greased and floured.

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  • Shortcrust pastry

    Mix the flour, salt and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. Quarter the dough, shape into balls, press into the prepared tart tins, prick the base firmly with a fork, chill for approx. 30 mins. Transfer the cheese mixture to the prepared tart tins.
  • Cheese mixture

    Using the whisk on a hand mixer, whisk the cheese, crème fraîche and eggs in a bowl until the mixture becomes lighter in colour. Stir in the milk, dates and onions, season.
  • To bake

    Approx. 35 mins. in the lower half of an oven preheated to 180°C.

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