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Lemon Stilton Tart Shape pastry for two crusts into one ball.
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Roll to 1/4-inch thickness on floured surface.
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Cut into five 5-inch circles.
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Repeat with remaining pastry full recipe.
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(You will have a total of 20 circles for full recipe.)
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Fit pastry circles into 4-inch tart pans.
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Trim tops; prick bottoms and sides with tines of fork.
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Place on sheet pans; freeze 15 min.
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Bake in 375 degrees F-convection oven 7 to 10 min.
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or until lightly browned.
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Meanwhile, beat cheeses in 6-qt.
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bowl of electric mixer fitted with paddle attachment until well blended.
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Blend in eggs.
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Add remaining ingredients; mix well.
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Spoon 1/2 cup filling into each pie crust.
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Reduce oven temperature to 325 degrees F. Bake tarts 10 to 12 min.
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or until centers of fillings are set.
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Cool completely on wire racks.
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Refrigerate until ready to serve.
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Cranberry-Almond Chutney Melt butter in skillet on medium heat.
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Stir in sugar and almonds; cook 2 to 3 min.
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or until almonds are golden brown, stirring frequently.
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Add onions; saute 3 min.
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Add sherry vinegar; cook until evaporated, stirring occasionally.
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Stir in orange juice, cider vinegar, cranberries, ginger, salt and pepper.
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Reduce heat to low; cook 15 min.
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or until liquid is reduced by three-fourths, stirring occasionally.
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Stir in lemon curd.
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Add up to 1/4 cup water (or up to 1 Tbsp.
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water for trial recipe) if needed for desired consistency.
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Cook on low heat 3 to 4 min.
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or until slightly thickened, stirring occasionally; cool.
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Refrigerate until ready to use.
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For each serving: Spoon 1 rounded Tbsp.
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Cranberry-Almond Chutney over 1 Lemon Stilton Tart.
