Cheddar Chutney Tarts

If you are like me you have a million things on your list when it comes to hosting a gathering. With all my recipes, and cookbooks I still struggle with what to make or bring to an event. So many things to consider. Do I make a tried and true recipe..do I try something new hoping it turns out, what kind of event is it, what are others bringing? How much is too much? With all that being said I love trying or creating new recipes and honestly I love hosting a party.

I stumbled across these tarts a couple years ago while preparing my menu for a Christmas gathering. We went a little crazy for a couple years putting on 4-5 pre-Christmas gatherings for family all in the two weeks leading up to Christmas. It was under appreciated, and ended up exhausting us by the time Christmas came around. Plus it was never reciprocated so we stopped and put energy and time into Christmas dinners and gatherings with friends, traditions that continue to this day. You learn as you go right?

With a few tweaks this recipe is one of our all time favourite bites. The combination of sweet and savory from the mango chutney, cheese and garlic make these tarts irresistible. In fact doubling the recipe is something we now do and keep extras in the freezer to pull out and reheat when people are coming over. Or when a light snack is needed!

You will need mini muffin pans to make these tarts.

Cheddar Chutney Tarts

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Course: Appetizer, bite, holiday

Servings: 48

Author: Adapted from Atco Flame

Ingredients

• 8 oz pkg cream cheese softened
• 1 1/2 cup grated cheddar cheese (old/sharp)
• 2 garlic cloves minced
• 1 tsp curry powder
• 1/3 cup mango chutney
• 4 green onions minced finely
• dash Worcestershire sauce
• 14 oz pkg frozen puff pastry thawed
• Tools Needed: mini muffin pans

Instructions

• Preheat your oven to 350F.
• In a large bowl mix together cream cheese until smooth. Add cheddar, garlic and curry. Mix well. If your chutney has chunks, chop them, adding all chutney to the cheese mixture along with onions and Worcestershire sauce. Stir until combined.
• On a lightly floured surface, roll half the pastry at a time into a 12" square. Cut into 2" squares. Press into small muffin tins and prick dough with a fork. Spoon 1 tsp filling into each tin. Bake in center of oven for about 10 minutes or until pastry is golden.
• You can make the filling ahead. Seal into a container and refrigerate for a couple days. You can freeze cooked pastries in an airtight container. Just reheat in a 350F oven for 5-7 minutes and serve hot!