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Blue Cheese Walnut Tarts | Magnolia Days

Blue Cheese Walnut Tarts

A recipe for Blue Cheese Walnut Tarts. These mini tarts are a great appetizer. The homemade shells are filled with blue cheese crumbles and chopped walnuts.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Renee

Ingredients

For the tart shells:

  • 3 ounces cream cheese at room temperature
  • 1/2 cup unsalted butter at room temperature
  • 1 cup all-purpose flour unbleached recommended

For the tarts:

  • 4 ounces blue cheese crumbles about 1 cup
  • 1 tablespoon all-purpose flour
  • 1 large egg
  • 5 ounces evaporated milk
  • Pinch of salt
  • 2 to 3 drops of hot sauce
  • 1/4 cup finely chopped walnuts

Instructions

For the tart shells:

  1. Beat together cream cheese and butter in a small bowl until combined.
  2. Add flour and stir in or cut in using a fork or pastry blender.
  3. Press the dough into a disk and cover with plastic wrap. Chill dough for at least 2 hours or overnight.
  4. Shape dough into 24 1-inch balls. You will need to squeeze the dough in your hand while shaping into the balls. The dough will seem crumbly but will come together.
  5. Place each ball into the wells of an ungreased mini muffin tin (1 3/4-inch muffin size).
  6. Use your fingers to press dough onto bottom and sides of the wells to form shells.

For the tarts:

  1. Preheat oven to 425 degrees F.
  2. Combine blue cheese and flour in a small bowl. Spoon evenly into tart shells.
  3. Whisk together egg, evapored milk, salt, and hot sauce. Spoon evenly over blue cheese crumbles.
  4. Sprinkle walnuts on top of each tart.
  5. Bake for 7 minutes then reduce oven temperature to 300 degrees F. Bake for an additional 17 minutes or until set.
  6. Cool tarts in the pan for 5 minutes then remove and serve immediately warm or continue to cool on a wire rack to serve at room temperature.
  7. Tarts can be made ahead and frozen. When ready to serve, put frozen tarts on a baking sheet and bake at 350 degrees F for 20 minutes or until thoroughly heated.

Recipe Notes

Time stated does not include chilling the dough.