We love biltong tart any time of day. It’s great served fresh from the oven, chilled from the fridge, or even re-warmed three days later.
What you’ll love: Give this recipe a try, because biltong, just makes everything better.
What you'll need:
For the crust:
500 ml Almond flour
150 ml Parmesan cheese, grated
A pinch of smoked paprika
For the Filling:
500 ml Fresh cream
100 g Strong cheddar cheese, grated
100 g White Rock Full Fat Semi-Soft Cheese with figs, crumbled
2 x 100g CHALMAR BEEF BILTONG, sliced
Sea salt and freshly ground pepper
How to make the biltong tart:
Place all the ingredients in a food processor and mix until it just comes together. Spray a 23 cm loose bottom quiche pan with Spray ‘n Cook and press the almond mixture into the pan.
Chill in the fridge for 10 minutes.
How to make the filling:
Preheat the oven to 180 C.
Whisk the cream and eggs together.
Add cheese and pour into the pastry case.
Scatter biltong over the custard mixture.
Bake for 30 minutes or until golden brown.
Chalmar Farm Kitchen advice:
Serve with a salad of black figs and rocket leaves.