Go Back

Mini cheesy Peppadew tarts

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetiser
Author: Becca Heyes


  • 120 g mild Peppadew piquante peppers (~ 1 cup)
  • 300 g cream cheese (~ 1 cup)
  • 2 tsp basil pesto
  • Salt
  • Black pepper
  • 25-30 mini savoury pastry cases
  • 100 g grated cheese (3/4 cup) - I used a mixture of mozzarella and cheddar


  • Finely chop the Peppadew piquante peppers in a mini food processor (or by hand, if you don't have one). Add them to a bowl with the cream cheese and basil pesto, and mix well. Season to taste.
  • Distribute the mixture evenly between about 25-30 mini savoury pastry cases (the exact number will depend on how big your cases are and how full you fill them). Top each with a pinch of grated cheese, and bake at 190°C (Gas Mark 5 / 375°F) for around 15-20 minutes, until the cheese has melted and is starting to brown. The tarts are best served warm.