Ingredients
Scale
- 5 ounces cream cheese at room temperature
- 2/3 cup grated sharp Cheddar cheese
- 1/2 teaspoon chopped garlic
- 3/4 teaspoon curry powder
- 3 tablespoons cup mango chutney
- 2 medium green onions (white, light green, and some of the dark green portion), chopped
- Dash cayenne pepper
- Dash Worcestershire sauce
- Kosher salt, to taste
- All-purpose flour, for rolling pastry
- 1/2 package (17 ounces) frozen puff pastry, thawed (1 sheet)
Instructions
- Using an electric mixer with a whisk attachment, mix the cream cheese until smooth, around 2 to 3 minutes.
- Add the Cheddar, garlic, and curry powder and blend well.
- Chop up the large pieces in the chutney and add to the cheese mixture along with the onions, cayenne pepper, and Worcestershire sauce. Mix well. Season to taste with salt. Set aside.
- On a lightly floured surface roll out one piece of puff pastry into a 12-inch square. Cut into 2-inch squares.
- Press squares into small mini-muffin tins and prick with a fork.
- Spoon 1 teaspoon filling into the center of each square. Cover with plastic wrap and freeze tarts in the tins.
- To bake the tarts, preheat the oven to 400 degrees. Remove tarts from the freezer and bake in the tins for 15 to 18 minutes or until puffy, bubbly and the pastry is golden brown.
- Let tarts sit in tins for 1 minute, then remove to a platter and serve warm.
Notes
Make ahead: Tarts can be kept frozen for up to 3 months. If you aren’t baking the tarts the same day, once they are frozen, remove them from the muffin tins and place in freezer bags to store. Place frozen tarts back into mini-muffin tins to bake.
The filling can be made up to 3 days ahead, covered, and refrigerated. Can also be placed in an airtight container and frozen for up to 3 months. Bring to room temperature before filling pastry squares, then freeze before baking.
- Category: finger food, make ahead
- Method: Bake
- Cuisine: American