200 g/7 oz mascarpone cheese
100 g/3½ 0z Gorgonzola cheese
1 tablespoon chopped fresh flat-leaf parsiey
35-50 Pâte Brisée tartlet cases
salt and pepper
walnut halves, to garnish
pistachio nuts, to garnish


1.Beattogetherthe mascarpone and Gorgonzola in a bowl, then stir in the parsley and season with salt and pepper.
2.To serve, spoon the cheese mixture into a piping bag fitted with a star nozzle and fill the pastry cases with the mixture.
3.Garnish each tartlet with a walnut half and a pistachio.

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