Mary Berry Red Pepper, Cheese, and Chive Canapé Tarts Recipe

I made these for what was supposed to be a “small” gathering that turned into a full-blown drinks-and-canapés affair—and let me tell you, these little tarts disappeared faster than the prosecco.

The first batch? I forgot to chill the pastry. Huge mistake. They puffed and shrank like sad little cups. But once I chilled the cases properly and stopped overfilling them (guilty), they baked up golden, cheesy, and just the right size to pop in your mouth without looking unhinged.

Let me walk you through how to get them crisp, creamy, and ridiculously moreish.

WHAT MAKES THIS RECIPE SPECIAL

• The cheese pastry is next-level. Not just buttery, but with Parmesan and a pinch of paprika—it tastes like a cheese straw and tart shell had a baby.
• The filling is layered. You get smoky peppers, punchy garlic, sweet tomato paste, melty cheddar, and fresh chives all in one bite.
• They freeze and reheat beautifully. I now make double just to stash some away.

INGREDIENTS + WHY THEY MATTER

Cheese pastry:

• Plain flour (150g) – Gives structure. I once used self-raising—don’t. They puffed and lost shape.
• Cold butter (75g) – Cold is key. Warm butter = sticky, hard-to-handle dough.
• Parmesan (30g) – Adds richness and a salty edge.
• Paprika (pinch) – Just enough to give warmth and colour.
• Beaten egg (½) – Brings the dough together without making it wet.

Filling:

• Chargrilled red peppers (115g) – Sweet and smoky. I’ve tried fresh roasted, but the jarred ones are easier and just as tasty.
• Garlic (1 clove) – Adds depth without overpowering.
• Sun-dried tomato paste (1 tbsp) – Intensifies the tomato flavour without making it too wet.
• Mature Cheddar (75g) – Melts beautifully and adds sharpness.
• Egg (1) + double cream (75ml) – For that classic quiche-style custard base.
• Chives (2 tbsp) – Bright, oniony, and fresh.
• Cherry tomatoes (8, sliced) – Adds a pop of colour and sweetness on top.

MAKING IT YOURS (WITHOUT RUINING IT)

• Want them vegetarian? They already are! But you could add crumbled feta or goat’s cheese for a twist.
• Swap the peppers? Roasted courgette or caramelised onion also work—but keep the mix fairly dry.
• No chives? Spring onions or parsley give a different, but still fresh, flavour.
• Mini quiches instead? Use regular muffin tins and double the filling—just bake a few minutes longer.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pastry shrank in the oven	Didn’t chill before baking	Freeze for 20 minutes before baking
Tarts stuck in the tin	Didn’t grease the muffin tray properly	Grease well or use parchment strips
Filling overflowed	Overfilled the pastry cases	Leave a little space at the top

HOW TO MAKE MARY BERRY’S RED PEPPER, CHEESE, AND CHIVE CANAPÉ TARTS

1. Make the pastry: In a food processor, pulse flour, butter, Parmesan, and paprika to breadcrumbs. Add egg and pulse again until dough forms. Lightly knead, then roll thin and cut out 24 rounds. Line mini muffin tins and prick the bases. Freeze 20 minutes.
2. Mix the filling: Stir together chopped peppers, garlic, and tomato paste. Season lightly. Spoon into the pastry cases and top with a pinch of grated Cheddar.
3. Make the egg mixture: Beat the egg with cream, chives, salt, and pepper. Carefully pour over the filling in each case.
4. Top and bake: Place a cherry tomato slice on each tart. Bake at 200°C (180°C fan) for 18 minutes, or until golden and set.
5. Cool and serve: Let cool slightly in the tin, then lift out gently and serve warm or at room temperature.

TIPS FROM MY KITCHEN

• I roll the dough between two sheets of baking paper to stop it sticking and avoid adding too much extra flour.
• Use a jug to pour the egg mix into the cases—it’s way less messy than a spoon.
• If you don’t have a 6cm cutter, the rim of a wine glass works in a pinch.

STORAGE + SERVING

• Fridge: Keep in an airtight container for up to 3 days.
• Freezer: Freeze in a single layer, then bag them up. Lasts 1 month. Thaw before reheating.
• Reheat: Oven at 180°C for 8–10 mins until warmed through. Avoid the microwave—the pastry goes soft.

FREQUENTLY ASKED QUESTIONS

Q: Can I make these ahead of time?
A: Yes! Bake and cool completely, then store in the fridge or freezer. Reheat gently in the oven.

Q: Can I use shop-bought pastry?
A: You can, but the homemade cheese pastry is what makes these special. Shortcrust will work in a pinch, but you’ll lose that savoury richness.

Q: Can I make these without a food processor?
A: Absolutely. Rub the butter into the flour by hand until it looks like breadcrumbs, then stir in the egg and bring it together gently.

Q: Do they have to be mini?
A: Not at all. You can make 12 regular muffin-sized tarts—just bake a few minutes longer and double-check the centres are set.

Try More Recipes:

• Mary Berry Mini Jam Tarts
• Mary Berry Onion, Courgette and Blue Cheese Puff Tarts
• Mary Berry Apricot Portuguese Tarts