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Whipped Rushmore Tartlets and Beetroot Pearls
Whipped Rushmore Tartlets with Beetroot Pearls
These elegant Whipped Sharpham Rushmore Tartlets are the perfect bite-sized showstopper for festive gatherings, dinner parties, or any occasion that calls for something beautifully crafted and irresistibly delicious. The mixed‑milk Rushmore cheese brings a creamy, tangy depth that whips into a cloud‑light filling, while the jewel‑bright beetroot pearls add a subtle earthy sweetness and a touch of culinary theatre.
Crisp shortcrust pastry, luxurious whipped cheese, and vibrant caviar‑style pearls come together to create a canapé that looks impressive yet feels wonderfully achievable. Whether you’re hosting, gifting, or simply indulging, these tartlets celebrate the artistry and flavour of Sharpham’s award‑winning Rushmore.
Why You’ll Love This Recipe
Light, creamy whipped Rushmore filling
Impressive presentation with minimal effort
Perfect for parties, canapés, and special occasions
A beautiful way to showcase Sharpham’s mixed‑milk Rushmore cheese
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Prep Time 1 hour
Cook Time 20 minutes
Servings 24 servings

Ingredients
  

  • 1 sheet pre rolled shortcrust pastry
  • 175 g Sharpham Rushmore, finely grated
  • 70 g Greek yohurt

Beetroot Caviar Pearls

  • 100 cl beetroot juice
  • 1 g Aga aga
  • 1 litre rapeseed oil- cooled in freezer in a tall beaker for 2 hours.

Instructions
 

To make the tartlet base

  • Preheat oven to 180℃
  • Roll out pastry and cut discs so that you have enough to fill your canape tin
  • Line the tin with your little disc, gently pressing down into the tin. Then chill in the fridge.
  • Once oven is up to temperature bake in the over for 10 to 15 minutes until lightly golden.

To make the filling

  • Add the grated Rushmore cheese to the yoghurt and blend until smooth. Transfer to a piping bag and refrigerate until ready to serve.

To make the caviar beetroot pearls

  • In a saucepan, gently dissolve the agar agar powder and beetroot juice
  • Bring to a boil. Cook for another two minutes. Remove from the heat and let cool slightly
  • Remove the oil from the freezer and drop the beetroot mixture into the oil, it is easiest using a pipette, making small circles. Let the beetroot pearls sit in the oil for about 10 minutes, or until they are set.
  • Remove the beetroot pearls from the oil and rinse out the excess oil with cold water and put on kitchen towel to prepare serving.

To create tartlet

  • Pipe a small amount of the whipped Rushmore into the cool tartlet cases.
  • Top with a few caviar pearls and serve.

Notes

Tips for Perfect Tartlets
  • Chill pastry cases before baking for crispness
  • Use very cold oil for well‑formed pearls
  • Pipe the filling just before serving for best texture
  • Garnish with micro herbs or cracked pepper for extra flair
 Serving Suggestions
  • Serve alongside sparkling wine or English fizz
  • Pair with Sandridge Barton Pinot Gris or Dart Valley Reserve
  • Add to a festive grazing board with Rushmore wedges, crackers, and chutney
About Sharpham Rushmore
A short paragraph highlighting:
  • Mixed‑milk (cow + goat)
  • Semi‑hard, Alpine‑style
  • Tangy, nutty, complex flavour
  • Award‑winning Devon cheese

FAQS

Can I make the tartlet cases ahead of time?
Yes—bake the tartlet shells up to 2 days in advance. Store them in an airtight container to keep them crisp.
How long will the whipped Rushmore filling keep?
You can prepare the filling 24 hours ahead. Keep it refrigerated in a piping bag until ready to assemble.
Do I need special equipment to make beetroot pearls?
A pipette or small squeeze bottle works best, but a teaspoon can also be used. The key is very cold oil to help the pearls set.
Can I use another Sharpham cheese?
Rushmore gives the best whipped texture, but Sharpham Brie or Cremet can also be used for a softer, creamier finish.
Are these tartlets suitable for vegetarians?
Yes—Sharpham Rushmore is made with vegetarian rennet.
Keywords Sharpham Rushmore Mixed Milk Cheese