Condiments Sauces & Spreads (4)
APRICOT & MAPLE SWEET PEPPER JELLY CHEESE RICE CRISPY TARTS
Ingredients
2 cups (500 mL) Imperial Aged Cheddar Cheese ( can also use aged cheddar)
1/2 cup (125 mL) butter, softened
1 tsp (5 mL) paprika
1/8 tsp (0.5 mL) cayenne pepper
2 cups Rice Krispies
1 cup (250 mL) flour
2/3 cup (150 mL) Apricot & Maple Sweet Pepper Jelly
Instructions
Using medium speed of an electric mixer, beat together cheese, butter, paprika and cayenne pepper until blended. Stir in flour and rice krispies just until mixture forms a dough. Shape mixture into 30 small balls. Press each ball into a mini-muffin cup to form a tart shell. Spoon 1 tsp (5 mL) jelly into center of each tart shell. Bake at 400ºF (200ºC) for 10 minutes or until golden brown. Cool in pans 5 minutes. Remove from pans and cool on a rack. Serve warm or at room temperature. Baked tarts may be frozen for up to 1 month. Makes 30 tarts.
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