BRIE AND SPICED DAMSON CHUTNEY SOUFFLÉ TARTLETS
INGREDIENTS Serves 6
- 6 ready baked savoury pastry cases
- 4 tbsp spiced Damson chutney
- 25g butter
- 25g plain flour
- 150ml milk
- 2 medium free range eggs
- 175g Brie
DIRECTIONS
PREPARATION
Separate the medium free range eggs.
METHOD
- If using M&S 320g ready-rolled short crust pastry you will need 6 x 9cm individual tartlet tins or 1x 22cm loose-bottomed tart tin
- Preheat the oven to 200’C (180’C fan) gas 6.
- Spread a little chutney over the bottom of each pastry case then set aside while you prepare the filling. Cut half of the Brie into small pieces and half into slithers.
- Melt the butter in a pan over a low heat, add the flour and cook for 2 minutes, stirring all the time. Gradually blend in the milk, stirring until you have a smooth thick sauce. Remove from the heat.
- Beat in the egg yolks and stir in the brie pieces. Whisk the egg whites to a stiff peak, stir 1 tbsp. into the sauce to slacken it then gently fold in the remainder until well combined.
- Divide the filling between the tartlet cases, top with slithers of the remaining Brie. Transfer to the oven and bake for 12-15 minutes or until golden and well risen.