Blue Cheese Heart Tarts Recipe

Blue Cheese Heart Tarts Recipe
Blue Cheese Heart Tarts Recipe photo by Taste of Home
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Blue Cheese Heart Tarts Recipe

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—Rita Cox, Round Rock, Texas
MAKES:
102 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min./batch
MAKES:
102 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min./batch

Ingredients

  • 6 ounces cream cheese, softened
  • 1 cup (4 ounces) crumbled blue cheese
  • 2 tablespoons butter, softened
  • 1/4 cup heavy whipping cream
  • 3 large eggs
  • 2 teaspoons minced chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 3 packages (15 ounces each) refrigerated pie pastry

Directions

In a small bowl, beat cheeses until well blended. Add the butter, cream, eggs, chives and seasonings. Beat until light and fluffy; set aside.
Using a 2-1/2-in. heart-shaped cookie cutter, cut pastry into 102 hearts. Gently press cutouts onto the bottom and up the sides of greased miniature muffin cups or miniature heart-shaped muffin cups. Spoon 1 teaspoon filling into each.
Bake at 375° for 10-12 minutes or until golden brown. Cool in pans for 5 minutes before removing. Serve warm. Yield: 8-1/2 dozen.
Originally published as Blue Cheese Heart Tarts in Country Woman May/June 1997

  • 6 ounces cream cheese, softened
  • 1 cup (4 ounces) crumbled blue cheese
  • 2 tablespoons butter, softened
  • 1/4 cup heavy whipping cream
  • 3 large eggs
  • 2 teaspoons minced chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 3 packages (15 ounces each) refrigerated pie pastry
  1. In a small bowl, beat cheeses until well blended. Add the butter, cream, eggs, chives and seasonings. Beat until light and fluffy; set aside.
  2. Using a 2-1/2-in. heart-shaped cookie cutter, cut pastry into 102 hearts. Gently press cutouts onto the bottom and up the sides of greased miniature muffin cups or miniature heart-shaped muffin cups. Spoon 1 teaspoon filling into each.
  3. Bake at 375° for 10-12 minutes or until golden brown. Cool in pans for 5 minutes before removing. Serve warm. Yield: 8-1/2 dozen.
Originally published as Blue Cheese Heart Tarts in Country Woman May/June 1997

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