Name: Stilton Tart with Cranberry Chutney
Cook time: 50 min
Total time: 4 1/2 hr
Yield: Makes 32 hors d'oeuvres
Ingredients: Pastry dough; 1 cup heavy cream; 1 whole large egg; 2 large egg yolks; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 5 oz chilled Stilton, rind removed and cheese crumbled (1 1/2 cups); Accompaniment: cranberry chutney; Special equipment: a 13 1/2- by 4- by 1-inch rectangular fluted tart pan with a removable bottom; pie weights or raw rice

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Stilton Tart with Cranberry ChutneyRichard Gerhard Jung

Cooks' Note

• Tart can be made in an 81/2- by 1-inch round fluted tart pan with a removable bottom instead of in a rectangular one. • Tart can be made 1 day ahead and chilled, covered. Reheat before serving

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