Makes about 16 tartlets.
- 1 Virginia Chutney Cranberry Chutney
- 1 box 2 ready-made roll out pie crusts (such as Pillsbury)
- 8 Ounce cream cheese room temperature
- 4 Ounce Stilton room temperature
- 2 eggs room temperature
Preheat the oven to 400.
With a rolling pin, roll out the piecrusts until about and 1/8 of an inch thick.
With a three inch biscuit cutter, cut out rounds of pie dough, about 16.
Gently place the dough rounds in a mini-muffin pan to form little cups. Set aside.
With an electric mixer on medium high speed, beat the cream cheese until light and fluffy 2-3 minutes. Add the Stilton and beat until incorporated (there will be lumps). Slow the mixer to medium and beat in the eggs one at a time until well incorporated. Do not over beat. Season to taste with pepper.
Spoon about 1 tablespoon of Stilton mixture into each cup and bake about 15 minutes, until puffed and golden. Let the tartlets cool completely and then remove from the pan.
Top each tartlet with a teaspoon of Cranberry Chutney and serve.