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  • Preperation: 30 minutes
  • Cook: 30 minutes
  • Serves: Makes 24 tarts

Baby Blue Cheese Tarts


  • 140g Tasmanian Heritage Blue Opal
  • 2 cups plain flour
  • ½ cup ground hazelnuts or almonds
  • 1 teaspoon salt
  • 120g chilled butter, cubed
  • 6 eggs
  • 2/3 cup cream
  • 3 spring onions, finely chopped
  • Parsley, for garnish


  1. Combine flour, hazelnuts and salt in a bowl and rub in butter with fingertips until mixture resembles breadcrumbs.
  2. Lightly beat two eggs and mix into flour to form a dough.
  3. Knead lightly until smooth, roll into a ball, flatten slightly, wrap in plastic wrap and refrigerate for 30 minutes.
  4. Roll out pastry on a lightly floured surface to 2mm thickness and use to line 24 x 6cm fluted tins (or patty tins).
  5. Pastry may tear during this process but can be easily pressed back together.
  6. Prick pastry with a fork and bake at 200°C for 15 minutes until a light golden colour.
  7. Reserve 1/3 of the Blue cheese for garnish and mash the rest in a mixing bowl with a fork.
  8. Mix in cream, remaining lightly beaten eggs and spring onions.
  9. Spoon into pastry shells and bake at 180°C for 15 minutes until golden brown and puffed.
  10. Remove from tins and serve garnished with reserved Blue cheese and parsley sprigs.