30 Serves
40 Mins
Preheat your oven to 175°C and lightly grease the cups of your mini muffin pan.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
21 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
19 mg / 1,250 mgPotassium
14 mg / 4,700 mgSodium
43 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
In a medium mixing bowl, cream together the blue cheese and butter until smooth.
Add the all-purpose flour to the cheese mixture and use your hands to incorporate until a cohesive dough forms.
Divide the dough into 30 equal portions and roll each into a small ball.
Press each dough ball evenly into the bottom and up the sides of the mini muffin pan cups, ensuring the edges rise slightly above the rim.
Bake the tartlet shells for 15 minutes or until they are golden brown.
Allow the shells to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Fill each cooled shell with a spoonful of redcurrant jelly, then garnish with toasted walnuts, orange zest, and fresh thyme leaves.
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