"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Raspberry-Brie Tarts Recipe

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This recipe for Raspberry-Brie Tarts, by , is from Nichols Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Victoria Unutoa-White "Torie"

Category:
Category:

Ingredients:  
Ingredients:  
2 (2.1 oz) pkgs frozen mini fillo pastry shells (30 shells)
1 (8 oz) round of Brie cheese
3 Tbsp raspberry spreadable fruit, can use any fruit flavor you like
(I prefer Blackberry or Strawberry)

Directions:
Directions:
Preheat oven to 350 F. Place pastry shells on ungreased large cookie sheet (no need to thaw shells).
Cut cheese in 1/2" cubes. Place 3 cheese cubes into each fillo shell.
Bake at 350 F for 10 - 12 minutes or until cheese is melted and bubbly.
Remove partially baked shells from oven. Spoon 1/4 tsp spreadable fruit over cheese in each shell.
Return to oven and bake an additional 2 - 3 minutes or until spreadable fruit is melted.
Serve warm.

As a little extra treat, I put a walnut halve in fillo shell then put cheese cubes on top of nut.
Can garnish with a tiny mint leaf. I make these every Christmas.

Number Of Servings:
Number Of Servings:
30 tarts
Preparation Time:
Preparation Time:
30 - 45 minutes

 

 

 

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