📝 About This Recipe
A sophisticated, bite-sized reimagining of the classic Welsh comfort food, these tartlets feature a velvety, savory cheese custard nestled in crisp, buttery pastry. Infused with the deep, malty notes of British ale and the sharp kick of English mustard, each tart is finished under the broiler to achieve that iconic 'bubbling gold' finish. Perfect for elegant cocktail parties or as a cozy starter, they offer a luxurious taste of the Valleys in every mouthful.
🥗 Ingredients
The Pastry Base
- 1 sheet Shortcrust Pastry (pre-rolled, high-quality all-butter)
- 1 tablespoon Unsalted Butter (melted, for greasing the tin)
The Rarebit Filling
- 200 grams Sharp Cheddar Cheese (finely grated, preferably Montgomery or similar aged variety)
- 25 grams Unsalted Butter (at room temperature)
- 25 grams All-Purpose Flour (sifted)
- 1 teaspoon English Mustard (Colman's preferred for heat)
- 1 tablespoon Worcestershire Sauce (for umami depth)
- 60 ml Stout or Brown Ale (room temperature, non-alcoholic malt beverage works too)
- 2 tablespoons Heavy Cream (to loosen the mixture)
- 1 large Egg Yolk (beaten)
- 1 pinch Cayenne Pepper (for a subtle warmth)
Garnish & Seasoning
- 1 small bunch Fresh Chives (finely snipped)
- 1/2 teaspoon Smoked Paprika (for dusting)
- 1 pinch Sea Salt & Black Pepper (to taste)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly grease a 24-hole mini muffin tin with melted butter to ensure the tarts release easily.
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2
Unroll the shortcrust pastry on a lightly floured surface. Use a 2.5-inch (6cm) fluted round cutter to stamp out 24 circles.
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3
Gently press each pastry circle into the muffin tin holes, pricking the bases with a fork. Chill the tin in the fridge for 10 minutes to prevent shrinkage.
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4
Blind bake the pastry cases by placing a small piece of parchment and baking beans in each, or simply bake for 8-10 minutes until lightly golden and crisp. Remove and set aside.
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5
In a small saucepan over medium heat, melt the 25g of butter. Whisk in the flour to create a roux and cook for 1-2 minutes until it smells slightly nutty but doesn't brown.
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6
Slowly whisk in the ale or stout, a little at a time, until you have a thick, smooth paste.
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7
Add the grated cheddar cheese to the pan. Stir constantly until the cheese has melted into a thick, glossy sauce.
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8
Remove the pan from the heat. Stir in the mustard, Worcestershire sauce, cayenne pepper, and heavy cream until fully incorporated.
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9
Allow the mixture to cool for 5 minutes, then vigorously whisk in the egg yolk. This will give the filling its signature rise and golden sheen.
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10
Spoon the rarebit mixture into the pre-baked pastry cases, filling them nearly to the top.
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11
Place the tin back in the oven (or under a hot broiler/grill) for 5-7 minutes until the tops are bubbling and scorched with dark brown spots.
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12
Remove from the oven and let them sit for 2 minutes to firm up before carefully lifting them out of the tin.
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13
Garnish with a light dusting of smoked paprika and a sprinkle of fresh chives for a pop of color and freshness.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents the rarebit from becoming perfectly smooth. If the mixture looks like it's separating, add a splash more cream and whisk vigorously over low heat to emulsify. For a vegetarian version, ensure you use a vegetarian-approved Worcestershire sauce substitute, as the original contains anchovies. Don't skip the chilling step for the pastry; it's the secret to keeping those tart shells perfectly circular and crisp. Make the cheese filling up to a day in advance and store in the fridge; just gently re-warm it before filling the pastry cases.
🍽️ Serving Suggestions
Pair with a crisp, cold India Pale Ale (IPA) to cut through the richness of the cheddar. Serve alongside a small pile of caramelized onion chutney for a sweet and savory contrast. Accompany with a simple watercress and radish salad dressed in a light lemon vinaigrette. These are excellent when served warm, but can also be enjoyed at room temperature for picnic-style dining.