1/2 cup plain flour
1/4 cup butter
1 pack (100 g) ROSENBORG® Danish Blue Cheese
Water to mix
1 medium egg
1/2 cup single cream
1 red onion, peeled and cut into 8 wedges
Little oil for drizzling
4 pecan nut halves, halved
1 scallion, finely chopped
2 tbsp. cranberry sauce
Salt, black pepper and a little grated nutmeg

1. Preheat oven to 200°C/400°F. Have ready a 24 hole mini tartlet tin.
2. Make pastry by rubbing butter into flour until it resembles fine breadcrumbs, crumble or finely chop 2 tbsp. of the cheese and mix into flour with sufficient cold water to form a pliable dough. Chill in refrigerator for 10 minutes.
3. Meanwhile place onion wedges on a small baking tin, drizzle with oil and roast for approx. 15 minutes until just tender.
4. Beat together egg, cream, seasonings and a further 1/4 cup of cheese. Roll out pastry, cut into circles to fit and line all tartlet moulds.
5. Place onion wedges in 8 of the cases, in a further 8 place a 1/4 pecan and a little chopped scallion. Carefully pour the egg mixture into all tartlets, including the unfilled ones, bake for approx. 15 minutes until custard just sets and pastry is golden.
6. Just before the end of cooking time, divide remaining cheese into 8 nuggets, place one on each of the custard only tarts with a small spoonful of cranberry sauce, return to oven to just soften the cheese.

These tiny tarts are great served warm, with drinks.

MAKES 24