Lemon Stilton Tarts with Cranberry-Almond Chutney

• Lemon Stilton Tart
• 8 each pastry for 9-inch pie crusts
• - Lemon Stilton cheese, softened
• - PHILADELPHIA Original Cream Cheese, softened
• 2 cups whipping cream
• 1 cup sour cream
• 4 each whole eggs
• 4 each egg yolks
• 1/3 cup flour
• 1/4 cup red onion, fine dice
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, chopped
• 4 tsp. lemon zest
• pinch salt and pepper
• Cranberry-Almond Chutney
• 1/4 cup butter
• 2 Tbsp. brown sugar, firmly packed
• 1/2 cup sliced almonds
• 2-2/3 cups red onions, sliced
• 1/2 cup sherry vinegar
• 1 cup orange juice
• 1/2 cup HEINZ Apple Cider Vinegar
• 1 cup dried cranberries
• 1 tsp. gingerroot, grated
• to taste salt and pepper
• 1/4 cup water (optional)

1. Lemon Stilton Tart Shape pastry for two crusts into one ball.
2. Roll to 1/4-inch thickness on floured surface.
3. Cut into five 5-inch circles.
4. Repeat with remaining pastry full recipe.
5. (You will have a total of 20 circles for full recipe.)
6. Fit pastry circles into 4-inch tart pans.
7. Trim tops; prick bottoms and sides with tines of fork.
8. Place on sheet pans; freeze 15 min.
9. Bake in 375 degrees F-convection oven 7 to 10 min.
10. or until lightly browned.
11. Meanwhile, beat cheeses in 6-qt.
12. bowl of electric mixer fitted with paddle attachment until well blended.
13. Blend in eggs.
14. Add remaining ingredients; mix well.
15. Spoon 1/2 cup filling into each pie crust.
16. Reduce oven temperature to 325 degrees F. Bake tarts 10 to 12 min.
17. or until centers of fillings are set.
18. Cool completely on wire racks.
19. Refrigerate until ready to serve.
20. Cranberry-Almond Chutney Melt butter in skillet on medium heat.
21. Stir in sugar and almonds; cook 2 to 3 min.
22. or until almonds are golden brown, stirring frequently.
23. Add onions; saute 3 min.
24. Add sherry vinegar; cook until evaporated, stirring occasionally.
25. Stir in orange juice, cider vinegar, cranberries, ginger, salt and pepper.
26. Reduce heat to low; cook 15 min.
27. or until liquid is reduced by three-fourths, stirring occasionally.
28. Stir in lemon curd.
29. Add up to 1/4 cup water (or up to 1 Tbsp.
30. water for trial recipe) if needed for desired consistency.
31. Cook on low heat 3 to 4 min.
32. or until slightly thickened, stirring occasionally; cool.
33. Refrigerate until ready to use.
34. For each serving: Spoon 1 rounded Tbsp.
35. Cranberry-Almond Chutney over 1 Lemon Stilton Tart.

lemon stilton, pastry, cheese, cream cheese, whipping cream, sour cream, eggs, egg yolks, flour, red onion, fresh parsley, fresh chives, lemon zest, salt, cranberryalmond, butter, brown sugar, almonds, red onions, sherry vinegar, orange juice, apple cider vinegar, cranberries, gingerroot, salt, water

Taken from www.kraftrecipes.com/recipes/lemon-stilton-tarts-cranberry-almond-chutney-110888.aspx (may not work)