These buttery flaky tarts were one of the featured recipes during one of our Foodie Weekend Cooking Classes. Stilton was not available in our small city and being that we love to use local made products, we substituted a local artisanal cheese called Cheddar Roqs, a delightful cheddar that had been injected with the ingredients that produce pockets of rich blue vein cheese. The delicious result was undeniable and a sure fire hit.
Shrimp Tart from Cooking Class
Stilton-Shrimp Tarts
Proper chilling makes the pastry dough flaky. Use it for quiches, hors d’oeuvre shells, and custards as well as this rich tart. The dough can be made up to 24 hours ahead.
1 recipe Pastry Dough (below)
1 tablespoon unsalted butter
12 large fresh shrimp, peeled, deveined, tails removed
Salt and ground white pepper
2 ounces cream cheese, softened
3 ounces Stilton cheese, crumbled
1/3 cup whipping cream
1 egg yolk
1-1/2 teaspoons snipped fresh Italian (flat-leaf) parsley
1 medium ripe Bosc pear, cored, sliced in thin wedges
B&B Cooking Class Shrimp Tart
Preheat oven to 350°F. Lightly coat six 4-inch tart pans with removable bottoms with nonstick cooking spray; set aside. Cut six 6-inch rounds of parchment paper*; set aside. Roll out Pastry Dough on lightly floured surface to 1/8 inch thick. Cut into six 5-1/2 inch circles, rerolling scraps as needed. Press each circle into sides and bottom of prepared tart pans. Place parchment round on top of each tartlet; fill with dry beans or pie weights.
Bake 25 minutes or until pastry is set and lightly browned. Remove beans or pie weights and parchment paper.
In large skillet, heat butter over medium-high heat. Add shrimp; cook 1 minute on each side, searing shrimp, but not cooking through. Remove from skillet to plate; season to taste with salt and white pepper.
In medium bowl combine cream cheese and Stilton cheese. Beat with electric mixer on medium to high speed until smooth. Add whipping cream, egg yolk, and 1/2 teaspoon parsley. Beat until combined. Season with salt and white pepper.
Divide cheese mixture between tart pans. Place two shrimp on each tartlet. Place tartlets on baking sheet; bake 35 minutes or until golden and set.
To serve, remove sides of tart pans. Place each tartlet in center of plate; surround with a few pear wedges. Makes 6 servings.
Pastry Dough:
In stand mixer fitted with paddle attachment, combine 1-1/3 cups all-purpose flour and 3/4 teaspoon kosher salt. Cut 4 tablespoons chilled unsalted butter into fine cubes; mix into flour until mixture resembles fine meal. Add 1/3 cup shortening; mix 30 seconds. Add 1/4 cup cold water; mix just until combined (do not overwork). (Or in medium bowl combine flour and salt. Using pastry blender cut in butter and shortening until pieces are pea-size. Sprinkle 1 tablespoon water over part of flour mixture; gently toss with fork. Push moistened pastry to sides of bowl. Repeat moistening flour mixture, using 1 tablespoon water at a time, until all the flour mixture is moistened. Form into ball.)
Remove from mixer; form into ball and wrap in plastic wrap. Chill at least 2 hours or up to 24 hours.
*Alternatively, tartlet pans can be lined with double thickness of aluminum foil.
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