Brie Tart Recipes
This soft, rich cheese can make delicious desserts. This page contains brie tart recipes
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- 25 pecans
- 1 (8 oz.) pkg. Brie, chilled
- 1 1/2 (17.25 oz.) frozen puff pastry sheets, thawed
- 1/3 cup apricot preserves
- Bake pecans at 350 degrees F in a shallow pan 10 to 15 minutes or until toasted. Cool.
- Remove rind from cheese, cut into 24 cubes, set aside. Roll pastry into 15x10 inch rectangle on a lightly floured surface; cut into 24 squares. Fit squares into mini muffin pans, extending corners slightly above cup rims.
- Bake for 10 to 12 minutes or until it begins to brown. Remove from oven, and gently press handle of a wooden spoon into center of each pastry.
- Spoon 1/2 tsp. preserves into each shell; top with cheese cube and a pecan. Bake 5 minutes more or until cheese melts. Serve immediately.
Enjoy! People will want seconds and thirds. They are so good!
By Susan from Henderson, NY
- 1 8 in. uncooked pie pastry
- 1/2 lb. young Brie cheese
- 1/2 cup heavy cream
- 3 eggs, lightly beaten
- 1/8-1/4 tsp. powdered ginger
- 1/8 tsp. saffron
- 1/2 tsp. brown sugar
Bake pie pastry at 425F for 10 minutes; cool. Remove rind from Brie (Optional: cut rind into 1 inch square pieces and sprinkle on crust to give tart a stronger cheese flavor). Combine Brie with remaining ingredients in a blender or with an egg beater. Add salt to taste. Mixture should be smooth. Pour into pastry shell. Bake at 350F for 30-40 minutes or until set and brown on top.
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