Sparkenhoe Red Leicester Mini Tarts

Sparkenhoe Red Leicester Mini Tarts


  • If frozen remove the pastry from the freezer and allow to thaw in the fridge overnight.
  • Cut the rind from the cheese and finely grate.
  • Unroll the pastry and cut into 5cm/2″ squares.
  • If your mini muffin tin is not non stick then spray with a little oil.
  • Place one pastry square on to each mini muffin hole and press gently so that it dips in and forms a cup.
  • Add 1/4 teaspoon of onion marmalade to each pastry square.
  • Place 1 teaspoon of finely grated Sparkenhoe Red Leicester cheese on top of the onion marmalade.
  • Snip over a sprinkle of fresh chives.
  • Place the tin in the middle of the preheated oven and bake the tarts for 10-12 minutes. They are baked when they are risen, golden and full of bubbling, melted cheese.

This recipe is courtesy of Feasting is Fun.


Recipe: Makes 28-32 Mini Red Leicester Tarts

Method: Preheat the oven to 220C/200C fan, gas mark 7

You will also need a mini muffin tin


Write a comment

  • Required fields are marked with *.


They might just like it!

See Cheese Gifts from £20

Sign-up to

The Big Cheese

Get free Pong newsletters including new features, latest offers, recipes, competitions and more!