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Chevre and Walnut Tartlets

Laura Calder
Recipe courtesy Laura Calder
Show: French Food at Home Episode: How Grand

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5

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Total Reviews: 8

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  • on November 18, 2012

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    I made this for guests and everyone loved them. The port wine sauce is to die for.

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  • on September 05, 2012

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    The combination of crisp p-pastry and poached figs is superb. This would work with a Stilton too, if chevre is an issue with some diners.

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  • on June 13, 2012

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    Delicious!!! Made these appetizer size. I accidentally reduced the port sauce too much and ended up with candy. So I diced the figs and topped with a drizzle of chestnut honey and then sprinkled on the toasted walnuts. Cannot wait to make them again using a different herb. Great job Laura!!

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  • on April 10, 2012

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    This was very tasty, but too sweet for my family. I'm reducing the sugar by half the next time I make it.

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  • on October 23, 2011

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    Estupendo.

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  • on September 27, 2011

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    You did it again, Laura! These tartlets were served as first course for my ladies gourmet club luncheon. Everyone wanted the recipe.
    Make this if you want to impress guests. Excellent results for just a few steps. (I thinned the room temp.chevre with a little milk to make it spreadable. It worked just fine.

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  • on September 26, 2011

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    This was absolutely delicious!! LOVED it... I used 1/2 and 1/2 instead of heavy cream and it was fine...I think just whole milk would be fine too. I did use the whole cup of sugar in the port which was too sweet for me so the next time I make it I am cutting the sugar to 1/4 cup. This is a keeper!

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  • on June 29, 2011

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    Awesome. I just wish someone knew how to adapt this so there wasn't so much cream. :(
    But that said, I still love this for appetizers for company.

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