Skip navigation

Raspberry Brie Tartlets

YIELD: 20 tartlets

1 sheet frozen puff pastry dough
Brie or Camembert cheese, cut into cubes
8 tsp. raspberry jam or homemade raspberry coulis
20 fresh raspberries
20 mint leaves

  1. Preheat oven to 400°F. Thaw pastry at room temperature for 30 minutes.
  2. Unfold pastry onto a lightly floured surface and roll out into a 15 x 12-inch rectangle. Cut into 20 squares (approx. 3 inches).
  3. Press squares into the bottoms of mini muffin pan. Place 1 cube of cheese and 1 tsp. of raspberry coulis into each cup and bake for 15 minutes or until golden. Allow to cool slightly and garnish with a fresh raspberry and mint leaf.

Recipe by Paul Ruszat, Executive Chef, College of St. Benedict

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish