A scrumptious savory and subtle-sweet appetizer that’s perfect for the holidays.
Makes 24 Tarts
Guava-Bell Pepper Jam
1 cup (250 mL) guava paste
½ cup (250 mL) water
1/4 cup (60 mL) diced guavas (optional)
¼ red bell pepper, diced
1 tsp (5 mL) ground nutmeg
Juice of 1 lemon
2 tsp (10 mL) sambal oelek (chili paste)
1. In a 2-quart (2 L) pot, combine paste, water over medium heat. Break paste into pieces with a wooden spoon and stir to melt into a sauce that coats the back of the spoon (adjust with a little more water, if needed).
2. Add remaining ingredients. Reduce heat and simmer, about 5 minutes.
3. Let cool and store in sterilized jars for up to 3 weeks.
1 box frozen tartlet shells, store bought
1 cup herbed cream cheese
¼ cup half and half
2 Tbsp vegetable broth
1 cup prepared Guava-Bell Pepper Jam
Chives as garnishing
1.Preheat oven to 375˚F/190˚C
2.Place the tart shells on a baking sheet, bake 5 minutes and set aside.
3.In a food processor, purée the goat cheese, half and half, broth, and eggs to a smooth consistency, transfer the mixture to a bowl.
4.Pour the filling into the shells and bake for approximately 10-15 minutes until the mixture sets in the centre.
5.Remove the sheet pan from the oven, let cool and garnish the tarts with the jam and chives for a delectable burst of flavor.
Tip: Design a pattern by adding a teaspoon of jam to fill half of the tart shells, add the cream cheese filling to fill the remaining side and bake until set.