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Recipe start

Blue Cheese Tart

When I was looking for a dessert for the vinegar chicken dinner,  I went through my old Danish cuttings, and came across several recipes similar to the one I made. They must have appealed to me, but I had never made them so I decided to give it a go.
I didn't find the sandwich base very successful, and will probably try a pastry base next time. My port was very sweet, I will try something drier next time. It was very rich, and more than enough for 8, enough for 10.

Blue Cheese Tart   
The base:
25g Yeast
100 ml luke warm water
50 ml light cream
1 tbls butter
1/2 tsp salt
250-300 g flour (1 cup +)

Mix into a soft dough. Rest for 10 minutes. Kneed and but into a 22-24cm baking dish with a loose bottom. Leave in a warm spot for 1 hour. Bake at 200C for approx. 25 minutes.
When base has cooled, cut of crust at top and bottom and possibly the edge too.
The Cheese Mixture:
200g mild blue cheese, Blue Castello
200g Cream cheese
150 ml light port or medium sherry
3-4 tsp gelatin
50g chopped walnuts
250 ml whipping cream
Walnuts and blue grapes.
Mix blue cheese and cream cheese together, add most of the wine. Dissolve gelatin in warm water, add the rest of the wine. Add to cheese mix slowly while stirring.
Add the chopped walnuts. Beat the cream and add it.
Put the bread base back in the tin, add the cheese mix, and put in fridge for 1 -2 hours, or even better till next day.
Remove from tin, put on serving plate and decorate with walnuts and grapes.