0

items in your basket

total basket value
Your Basket
Continue Shopping

ENJOY 15% OFF WHEN YOU JOIN OUR MAILING LIST

SOBRASADA AND GOAT'S CURD TARTLETS

A perfect combination of sobrasada’s heat and the smooth tang of goat’s curd, all in a crunchy tartlet. A simple yet indulgent snack or appetiser.
READY IN

15 mins

COOKING TIME

5 mins

PREP TIME

10 mins

SERVES

Makes 30

ingredients

  • 30 Mini tartlets
  • Sobrasada porc negre hot
IN STOCK
  • 3 tea spoons of Alemany orange blossom honey
IN STOCK
  • 60g of pine kernels
  • 1 tea spoon of olive oil
IN STOCK
  • 1 tea spoon of sesame oil
  • 100g of goat’s curd cheese
IN STOCK

METHOD:

  1. In a small pan or pot, low heat, pour a tea spoon of EVOO and the pine kernels and toast them a bit
  2. Add the sobrasada, stir for a couple of minutes and then add the honey
  3. Once is well mixed, add the sesame oil and cook until everything is well combined
  4. Filled the tartlets. Firstly, add a base of curd cheese on each tartlet and then add the sobrasada on top.

ingredients

  • 30 Mini tartlets
  • Sobrasada porc negre hot
IN STOCK
  • 3 tea spoons of Alemany orange blossom honey
IN STOCK
  • 60g of pine kernels
  • 1 tea spoon of olive oil
IN STOCK
  • 1 tea spoon of sesame oil
  • 100g of goat’s curd cheese
IN STOCK

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top