24 frozen pastry mini-tartlets
8 ounces blue cheese (Roquefort, Gorgonzola, or similar blue cheese)
3 tablespoons crème fraiche
1 tablespoon dry sherry (optional)
½ cup chopped pecans
¾ cup Cranberry Fool
1. Brown tartlets as indicated on box. Cool on rack.
2. In a mixing bowl, combined softened blue cheese, crème fraiche and sherry until mixture is creamy, approximately the consistency of peanut butter. Fold in pecans.
3. Fill the bottom of each tartlet with blue cheese mixture and top with cranberry fool. Serve as room temperature.
Yield : 24 tartlets