BLEU CHEESE AND WALNUT TARTLETS

Preparation Method :

• Lightly grease a 12-hole muffin pan. Sift the flour and celery salt together into a food processor, add the butter and process for a minute or two.
• Rub the fat into the flour mixture and transfer to a large bowl, add the walnuts and enough iced water to form a firm dough.
• Transfer the dough onto a lightly floured counter and cut the dough in half.
• Roll out one half. Cut out 6 circles using pastry cutter. Roll out each round to 4 -inch in diameter and use to line half the muffin holes.
• Line each tartlet case with parchment paper and fill with baking beans. Let chill in the refrigerator for 30 minutes. Preheat the oven to190°C / 375°F / Gas mark 5.
• Bake the tartlet cases in the preheated oven for 10 minutes. Remove the paper and beans and place on a wire rack to cool. Repeat with the remaining dough.
• The Filling: Melt the butter in a skillet over medium-low heat. Add the celery and leek, cook, stirring for about 10 - 15 minutes or until very soft.
• Add 2 tablespoons cream, crumble in the cheese and mix well. Adjust seasoning with salt and pepper.
• Drop the remaining cream in a pan and simmer to low flame. Place the egg yolks in a heatproof bowl and pour on the cream, stirring constantly.
• Mix in the cheese mixture and spoon into the tartlet shells. Bake at least for 10 - 12 minutes.
• Turn the pan around and bake for 5 more minutes. Allow the tartlets cool in the pan at least for 5 minutes. Serve garnished with parsley.