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Cheddar Chutney Tarts

Christina Shirreff, Vancouver

Episode: KCTS 9 Cooks: Kitchen Classics

Treat yourself to bite-size Cheddar Chutney Tarts, piping hot from the KCTS 9 kitchen!.

serves 6


  • 8 ounces cream cheese, softened
  • 1 cup aged cheddar, shredded
  • 1 garlic clove, minced
  • 1 teaspoon Indian curry powder
  • 1/3 cup Major Grey’s Mango Chutney, with large pieces cut finely
  • 4 green onions, finely chopped
  • 2 teaspoons dry sherry or apple juice
  • 1 pinch of cayenne pepper
  • 1 dash of Worcestershire sauce
  • 1 package frozen mini tart shells

In a bowl, mash cream cheese with a wooden spoon. Add remaining ingredients. Spoon into mini tart shells, following directions on the box, and filling shells just to the rim. Bake in the centre of oven at 400 degrees for 15 minutes, or until pastry is golden.

The filling can be made 2 days ahead, covered and refrigerated. If you make your own pastry you can fill the tarts and freeze them. When required, take them out of the freezer and bake as above. If prepared ahead of time you may reheat them.

Note: Instead of tart shells, you could use cut up puff pastry, pressed into a mini tart shell pan.


There are 1 comments

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I was looking for an alternate appetizer for mini-quiche, but this seems to be missing a way to thicken or bind the eggs or flour??? I make my own Hot Mango-Habanero Chutney, and thought this might be a nice Appy! Maybe I will just make little filo-bites.
Patricia/Nanaimo BC

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