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
- Preheat oven to 400°F. Thaw pastry at room temperature for 30 minutes.
- Unfold pastry onto a lightly floured surface and roll out into a 15 x 12-inch rectangle. Cut into 20 squares (approx. 3 inches).
- 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