EASY BILTONG TART
EASY BILTONG TART
Category
All Recipes
Local is lekker
Quick and Easy
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 love: Give this recipe a try, because biltong, just makes everything better.
Persons
6
Cook Time
45 minutes
Total Time
45 minutes
Ingredients
- What you'll need:
- For the crust:
- 500 ml Almond flour
- 150 ml Parmesan cheese, grated
- A pinch of smoked paprika
- 1 Egg
- 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
- 5 Eggs
- 2 x 100g CHALMAR BEEF BILTONG, sliced
- Sea salt and freshly ground pepper
Instructions
- 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.
Notes
Chalmar Farm Kitchen advice:
- Serve with a salad of black figs and rocket leaves.
- Drizzled with balsamic vinegar dressing.
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