Cherry Tarts with Whipped Stilton

Give your dinner party desserts an upscale vibe! These adorable individual tarts feature a luscious, nutty, whipped imported Stilton cheese topping that pairs perfectly with the tart cherry port filling. Imported Stilton is a blue cow’s milk PDO cheese from England and a fantastic addition to your cheese boards or for dessert paired with fruit.
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Servings 6

Ingredients
  

  • 2 refrigerated pie crusts
  • 8 oz imported Stilton cheese
  • 1-2 TB heavy cream additional as needed
  • 1 tsp honey
  • 16 oz cherry jam
  • 1 cup pitted cherries

Instructions
 

  • Preheat your oven to 400 degrees. Arrange pie crust flat on your work surface. Using a 4 ½” circle cutter (or 4 ½” diameter bowl or mug) cut each pie crust into 3 rounds. Place each round into mini tart pans and gently press into the sides. Prick the bottom all over with a fork and place on a baking sheet. Bake crusts for 15-20 minutes or until evenly browned.
  • Note: You may need to adjust the size of your dough cutter to fit the diameter of your mini tart pans
  • While crusts are baking, crumble imported Stilton cheese. Discard the rind and reserve some crumbles for garnish. Place Stilton, cream, and honey in a mini food processor and blend until smooth (or use an immersion blender with a cup). Use additional heavy cream as needed to achieve a fluffy whipped consistency. Spoon the whipped Stilton into a zippered baggie or piping bag, reserving the additional Stilton crumbles for garnish. Keep refrigerated until ready to serve.
  • Stir together cherry jam, fresh cherries, and port.
  • When crusts are cool, remove the baked tart crusts from the tart pans and fill with port-cherry mixture. When ready to serve, snip the corner of your baggie or piping bag and pipe whipped Stilton mixture on top of the tarts, garnish with additional crumbles and enjoy!

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