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Raspberry Brie Tartlets

Food Management Staff

September 1, 2006

1 Min Read
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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

  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

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

Contact Food Management at

Becky Schilling (editor-in-chief): [email protected]

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Tara Fitzpatrick (senior editor): [email protected]

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