Sponsored By
Raspberry Brie Tartlets
Food Management Staff
September 1, 2006
1 Min Read
FM Staff
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
About the Author
Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
You May Also Like