This delicious Mary Berry Red Pepper, Cheese, and Chive Canapé Tarts recipe is a quick and easy bite-sized treat, perfect for any occasion. With a creamy, cheesy filling and a crispy pastry base, these tarts are packed with flavour. You can easily adapt them using ingredients you have at home!
This Red Pepper, Cheese, and Chive Canapé Tarts Is From Cook And Share Cookbook by Mary Berry
Ingredients Needed
Cheese Pastry:
- 150g plain flour, plus extra for dusting
- 75g cold butter, cubed
- 30g Parmesan, grated
- A pinch of paprika
- About ½ egg, beaten
Filling:
- 115g chargrilled red peppers in oil from a jar, drained and chopped
- 1 garlic clove, crushed
- 1 tbsp sun-dried tomato paste
- 75g mature Cheddar, grated
- 1 large egg
- 75ml pouring double cream
- 2 tbsp chopped chives
- 8 cherry tomatoes, sliced into 3 pieces
How To Make Red Pepper, Cheese, and Chive Canapé Tarts Recipe
- Prepare the Pastry: In a food processor, combine the flour, butter, Parmesan, and paprika. Pulse until the mixture resembles breadcrumbs. Add the beaten egg and pulse again until the dough just comes together. Turn the dough onto a floured surface and gently knead into a ball. Roll the dough out thinly and stamp out 24 rounds with a 6cm (2½in) round cutter. Line two 12-hole mini muffin tins with the rounds and prick the bases with a fork. Chill in the freezer for 20 minutes.
- Make the Filling: Place the chopped red peppers in a bowl and stir in the crushed garlic and sun-dried tomato paste. Season with salt and black pepper to taste. Spoon the mixture evenly into the pastry cases, then top each with a small pile of grated Cheddar.
- Prepare the Egg Mixture: Crack the egg into a jug, then add the double cream, chopped chives, and a pinch of salt and pepper. Mix until combined. Carefully pour or spoon the mixture into each pastry case over the filling.
- Assemble the Tarts: Place a slice of cherry tomato on top of each tart for added colour and flavour.
- Bake: Preheat the oven to 200°C/180°C Fan/Gas 6. Bake the tarts for about 18 minutes or until the pastry is pale golden brown and the filling is set.
- Serve: Allow the tarts to cool slightly before serving. Enjoy them warm for a delicious bite-sized treat!
Recipe Tips
- Chill the Pastry: Make sure to chill the pastry cases in the freezer for 20 minutes before baking. This helps them keep their shape and prevents them from shrinking in the oven.
- Grease the Tins Well: Be sure to grease your muffin tins thoroughly to make removing the tarts easier after baking. You can also line them with parchment paper for extra security.
- Don’t Overfill the Tarts: Be careful not to overfill the pastry cases with the filling. Leave a little space at the top for the egg mixture and to prevent spilling during baking.
- Use Fresh Chives: Freshly chopped chives add a burst of flavour to the filling. If possible, avoid dried chives for the best taste and texture.
- Keep an Eye on the Oven: Ovens vary, so check the tarts around 15 minutes to make sure they don’t over-brown. They should be golden and set in the middle when done.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers red pepper, cheese, and chive canapé tarts recipe in an airtight container in the fridge for up to 3 days.
- Freeze: Place leftovers red pepper, cheese, and chive canapé tarts recipe in an airtight container or freezer bag. Freeze for up to 1 month. Thaw in the fridge before serving.
- Reheating: Place leftovers red pepper, cheese, and chive canapé tarts recipe tarts in a preheated oven at 350°F for about 10 minutes, or until they are warmed through and the pastry is crispy again. Avoid microwaving to keep the pastry from becoming soggy.
Nutrition Facts
- Calories: 85
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 130mg
- Sodium: 190mg
- Potassium: 80mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 6g
Try More Mary Berry Recipes:
Mary Berry Red Pepper, Cheese, and Chive Canapé Tarts Recipe
Description
This delicious Mary Berry Red Pepper, Cheese, and Chive Canapé Tarts recipe is a quick and easy bite-sized treat, perfect for any occasion. With a creamy, cheesy filling and a crispy pastry base, these tarts are packed with flavour. You can easily adapt them using ingredients you have at home!
Ingredients
Cheese Pastry:
Filling:
Instructions
- Prepare the Pastry: In a food processor, combine the flour, butter, Parmesan, and paprika. Pulse until the mixture resembles breadcrumbs. Add the beaten egg and pulse again until the dough just comes together. Turn the dough onto a floured surface and gently knead into a ball. Roll the dough out thinly and stamp out 24 rounds with a 6cm (2½in) round cutter. Line two 12-hole mini muffin tins with the rounds and prick the bases with a fork. Chill in the freezer for 20 minutes.
- Make the Filling: Place the chopped red peppers in a bowl and stir in the crushed garlic and sun-dried tomato paste. Season with salt and black pepper to taste. Spoon the mixture evenly into the pastry cases, then top each with a small pile of grated Cheddar.
- Prepare the Egg Mixture: Crack the egg into a jug, then add the double cream, chopped chives, and a pinch of salt and pepper. Mix until combined. Carefully pour or spoon the mixture into each pastry case over the filling.
- Assemble the Tarts: Place a slice of cherry tomato on top of each tart for added colour and flavour.
- Bake: Preheat the oven to 200°C/180°C Fan/Gas 6. Bake the tarts for about 18 minutes or until the pastry is pale golden brown and the filling is set.
- Serve: Allow the tarts to cool slightly before serving. Enjoy them warm for a delicious bite-sized treat!
Notes
- Chill the Pastry: Make sure to chill the pastry cases in the freezer for 20 minutes before baking. This helps them keep their shape and prevents them from shrinking in the oven.
- Grease the Tins Well: Be sure to grease your muffin tins thoroughly to make removing the tarts easier after baking. You can also line them with parchment paper for extra security.
- Don’t Overfill the Tarts: Be careful not to overfill the pastry cases with the filling. Leave a little space at the top for the egg mixture and to prevent spilling during baking.
- Use Fresh Chives: Freshly chopped chives add a burst of flavour to the filling. If possible, avoid dried chives for the best taste and texture.
- Keep an Eye on the Oven: Ovens vary, so check the tarts around 15 minutes to make sure they don’t over-brown. They should be golden and set in the middle when done.
Mary Berry Red Pepper, Cheese, and Chive Canapé Tarts Recipe