Makes 24-30 in silicone tartlet moulds or 24 in mini muffin tins or 4 individual tartlets.
For the pastry
225g/8oz plain flour
20g/ ¾ oz corn flour
1 tsp icing sugar
75g/3oz cold unsalted butter, cubed
1 tbsp milk
For the filling
1-2 tbsp caramelised onion chutney
1 large egg, plus 1 yolk
80ml/ 3 fl oz double cream
1 tbsp whole grain mustard
60g / 2oz blue cheese, Blacksticks Blue, crumbled
Few sprigs of fresh thyme, leaves stripped
Small handful of roasted chopped hazelnuts
- To make the pastry, put the flour, corn flour and icing sugar in a food processor with a pinch of salt and pulse together. Add the cold butter and process until the mixture resembles fine breadcrumbs. Beat the egg with the milk and add. Pulse until the mixture comes together into a ball, and cut the dough into 2 pieces. Roll out one of the pieces of pastry fairly thinly on a worktop lightly dusted with flour. Using a 6.5cm / 2 1/2inch plain cutter, cut 12-15 circles from your pastry, repeat with the other piece. Now take a small piece of spare pastry and wrap into a small ball in some Clingfilm. Use this to press the pastry pieces down into the silicone tartlet moulds or mini muffin tins. Chill for at least 30 minutes.
- Lay 3 layers of cling film together and place over the silicone tartlet mould
- or muffin tin. Now push the cling film into each hole and fill with rice or any dried pulses. Preheat oven 200c/fan 180/gas 6. Cook the lined pastry cases for 10 minutes then carefully remove the Clingfilm and cook for a further 5 minutes.
- Put a small dollop of chutney into each case, followed by the cheese. Mix the egg and egg yolk together with the cream, mustard and seasoning. Pour carefully into the tartlet cases. Top with thyme and hazelnuts. Cook for 12-15 minutes until golden and set.
To get ahead: The cooked tartlets will keep up to 24 hours. Warm through before serving.
To freeze: The cooked tartlets can be frozen up to 1 month ahead. Warm through before serving.