These little blue cheese and pear tarts are sweet and savory at the same time. You finish them with some honey and toasted pine nuts. They are easy and quick to make and the flavor combination is truly heavenly!
Blue-veined cheese or blue cheese is one of those things that applies”you either love it or you hate it“. It has a characteristic, spicy taste that you either love or don't like. Fortunately, we all fall into the first category at home.
You can use different types of blue cheese for this recipe. I find Gorgonzola, Viking Blue and Danablu the best in combination with the pear. For these cakes I used Danablu.
Do you (or one of your guests) really do not like blue-veined cheese? Then use mature Gouda cheese for this recipe. The taste is slightly different, but in combination with the sweet pear it is still delicious!
Plates from Steelite
We are regularly asked where we get the plates on which we present the food. In this case they are a combination of different colors from the craft series from Steelite International. This is an English tableware manufacturer that mainly focuses on hotels and restaurants. We were given the plates to use for our new cookbook. So you will see them regularly appear in the photo!
Their unique sets are now shipped to more than 140 countries. And so we also received a package from England. I was quite a bit scared, because signs with the mail? That can hardly go well, can it? But Steelite's plates were just really up to the rough handling in transport. What firmness, hey! Now I'm a little less afraid of breaking one at home too...
This recipe is for 12-15 small tarts. After baking, it is best to store them in a closed box or drum… or of course eat them straight away! The cakes can also be frozen.
for the dough
- 300 grams of flour
- 150 grams unsalted butter
- 1 egg
- 2 tbsp milk
- a pinch of salt
for the filling
- 3 firm pears
- 1 tbsp cornflour
- 100 gr blue cheese
- 1/2 tsp dried thyme
- a pinch of salt
- a few tablespoons of honey
- 3 tbsp pine nuts
Preparation of cakes with pear and blue cheese
Start making the dough. To do this, put the flour, butter, egg, milk and a pinch of salt in a bowl and knead into a firm dough. If it is still crumbly, add another tablespoon of milk. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes. Meanwhile, make the filling for the cakes.
To do this, peel the pears and cut them into small cubes. Mix in the tablespoon of cornflour. This is to collect the moisture when you bake the cakes. Crumble the blue cheese and mix the pieces with the pears. Now add the thyme and a pinch of salt and stir well.
Preheat the oven to 175 degrees and grease a cupcake tin with butter. Now it's time to assemble the cakes.
Roll out the dough on a floured surface. Cut circles out of the dough with a round cookie cutter and place them in the cupcake cases. The edges should be about 1,5 centimeters high. Poke holes in the bottom of each tart with a fork. Then fill the molds with a heaping tablespoon of the filling.
Bake the cakes in about 20-25 until golden brown and cooked through. Remove the cakes from the mold after baking. Then let them cool on a rack.
Toast the pine nuts in a dry pan for a few minutes. They just need to get some color. Put some honey (about a teaspoon) on each cake and sprinkle the cakes with the toasted pine nuts. Enjoy your meal!
Do you love small cakes? Then try our Antillean plum tarts!
Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
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