Description
These elegant mini tarts combine creamy brie, tangy cranberry sauce, and a buttery crust, topped with a crunchy pistachio sprinkle for a perfect holiday or party appetizer.
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry, thawed
- 4 oz brie cheese, rind removed and cubed
- 1/2 cup cranberry sauce (homemade or store-bought)
- 1/4 cup shelled pistachios, roughly chopped
- 1 tbsp honey
- 1 tsp fresh thyme leaves
- 1 egg, beaten (for egg wash)
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Roll out puff pastry on a floured surface and cut into 12 squares. Press each square into a greased mini muffin tin.
- Place a few cubes of brie into each pastry cup. Top with a teaspoon of cranberry sauce.
- Brush edges of pastry with egg wash. Bake for 12-15 minutes until pastry is golden and puffed.
- While tarts bake, toast pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant.
- Remove tarts from oven. Drizzle with honey, sprinkle with toasted pistachios and thyme, and season with salt and pepper. Serve warm.
Notes
You can customize the seasonings to taste.