Melted Chocolate And Brie Tarts Recipes

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CHOCOLATE MERINGUE TART RECIPE BY TASTY



Chocolate Meringue Tart Recipe by Tasty image

Here's what you need: pre-baked tart shell, chocolate, butter, eggs, egg yolks, plain flour, sugar, egg whites, caster sugar, vanilla extract, wine vinegar, cocoa powder

Provided by Ellie Holland

Categories     Desserts

Yield 6 servings

Number Of Ingredients 12

1 pre-baked tart shell, 25 cm (9 in)
1 ½ cups chocolate
1 cup butter
2 eggs
3 egg yolks
¾ cup plain flour
¼ cup sugar
6 egg whites
1 ½ cups caster sugar
1 tablespoon vanilla extract
1 teaspoon wine vinegar
¾ cup cocoa powder

Steps:

  • Pre-heat the oven to 150°C (300°F).
  • Gently melt the chocolate and butter together over a bain-marie.
  • Once combined, take off the heat.
  • Stir in the eggs, egg yolks and sugar.
  • Fold in the flour.
  • Pour into the tart shell.
  • Bake for 15 minutes.
  • Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk.
  • Once foamy, gradually add in the sugar, followed by the vanilla and vinegar.
  • Whisk until stiff peaks form.
  • Gently fold in the cocoa powder.
  • Spoon on top of the chocolate tart.
  • Bake for 30 minutes.
  • Cut into slices and serve.
  • Enjoy!

Nutrition Facts : Calories 952 calories, Carbohydrate 82 grams, Fat 59 grams, Fiber 4 grams, Protein 22 grams, Sugar 45 grams

WHITE CHOCOLATE BRIE CUPS



White Chocolate Brie Cups image

Try these unique little tarts as an appetizer before a special meal, or save them for a surprisingly different dinner finale. They're sweet, creamy and crunchy-and very addictive! -Angela Vitale, Delaware, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 15 appetizers.

Number Of Ingredients 5

1 package (1.9 ounces) frozen miniature phyllo tart shells
1-1/2 ounces white baking chocolate, chopped
2 ounces Brie cheese, chopped
1/3 cup orange marmalade
Kumquat slices, optional

Steps:

  • Preheat oven to 350°. Fill each tart shell with chocolate, then cheese. Place on an ungreased baking sheet. Top with marmalade. , Bake 6-8 minutes or until golden brown. Serve warm. If desired, top with kumquat.

Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 40mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE BERRY TARTS



Chocolate Berry Tarts image

I sometimes use ready-made graham tart shells if I'm short on time. Either way, this rich berry dessert is an elegant treat. -Louise Gilbert, Quesnel, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 9

5 tablespoons butter, divided
1 cup chocolate graham cracker crumbs (about 5 whole crackers)
2 teaspoons sugar
3 tablespoons heavy whipping cream
1/8 teaspoon ground cinnamon
2/3 cup semisweet chocolate chips
1/3 cup fresh blackberries
1/3 cup fresh raspberries
Confectioners' sugar

Steps:

  • In a small microwave-safe bowl, melt 4 tablespoons butter; stir in cracker crumbs and sugar. Press onto the bottom and up the sides of two 4-in. fluted tart pans with removable bottoms. Freeze for 1 hour or until firm., In a small saucepan, combine the cream, cinnamon and remaining butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate chips until melted. Pour into crusts. Refrigerate until firm, about 1 hour., Just before serving, arrange berries over filling; sprinkle with confectioners' sugar.

Nutrition Facts : Calories 796 calories, Fat 57g fat (34g saturated fat), Cholesterol 106mg cholesterol, Sodium 454mg sodium, Carbohydrate 75g carbohydrate (48g sugars, Fiber 7g fiber), Protein 6g protein.

MELTED CHOCOLATE AND BRIE TARTS



Melted Chocolate and Brie Tarts image

Recipe is from Quality Milk's Pleasures of Cheese. The tarts can be made ahead but freezing is not recommended. For a change of taste you can use Camembert OR Cream Cheese Or Gouda instead of Brie.

Provided by leeleitch

Categories     Tarts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons unsalted butter, melted
2/3 cup graham cracker crumbs
3 tablespoons chopped hazelnuts
1 1/2 tablespoons sugar
1/4 lb brie cheese, rind removed, sliced
1/3 cup whipping cream (35%)
3 ounces semisweet dark chocolate, chopped
1 tablespoon hazelnut-flavored liqueur
1 tablespoon cocoa powder (optional)

Steps:

  • Preheat oven to 375°F.
  • In a bowl, add the melted butter, Graham cracker crumbs, hazelnuts and sugar. Stir until smooth.
  • Use tart pans with removable bottoms OR large ramekins (4 1/4" in diameter).
  • Press the mixture into 4 tart pans and bake for about 10 minutes.
  • Meanwhile, heat the cream in a saucepan over low heat until steam starts to form.
  • Pour the hot cream over the chopped chocolate and whisk until smooth. Chocolate must melt completely.
  • Add the hazelnut liqueur and stir.
  • Set aside, keep at room temperature.
  • When the tart shells are ready, remove from them from the oven and immediately cover the bottom with the brie cheese slices, so that the cheese will melt.
  • Pour the chocolate mixture over the melted cheese and refrigerate for at least 2 hours before unmoulding.
  • Cool at room temperature for at least 30 minutes before serving.
  • To unmould, run a knife around the edge of the tart and detach the tarts.
  • Sift some powdered cocoa over top before serving, if using.

Nutrition Facts : Calories 462.4, Fat 40.1, SaturatedFat 22.3, Cholesterol 78.4, Sodium 276.9, Carbohydrate 23.6, Fiber 4.5, Sugar 9.7, Protein 11

MELTED CHOCOLATE AND BRIE TARTS



MELTED CHOCOLATE AND BRIE TARTS image

Categories     Dessert     Bake     Pastry

Yield 4

Number Of Ingredients 9

3 tbsp (45 mL) unsalted butter
2/3 cup (150 mL) graham cracker crumbs
3 tbsp (45 mL) chopped hazelnuts
1-1/2 tbsp (22 mL) sugar
1/4 lb (125 g) Canadian Brie, rind removed, sliced
1/3 cup (75 mL) whipping (35%) cream
3 oz (90 g) semisweet dark chocolate, chopped
1 tbsp (15 mL) hazelnut liqueur
Powdered cocoa, optional

Steps:

  • Preheat oven to 375°F (190°C). In a microwave-proof bowl, melt butter. Add graham cracker crumbs, hazelnuts and sugar; stir until smooth. Press mixture into 4 tart pans with removable bottoms, or large ramekins (4-1/4 inches/11 cm in diameter). Bake for about 10 minutes. Meanwhile, in a saucepan over low heat, heat cream until steam starts to form. Pour hot cream over chocolate and whisk until smooth. Chocolate must melt completely. Add liqueur and stir. Keep at room temperature. When tart shells are done, remove from oven and immediately cover bottoms with cheese, letting it melt. Pour chocolate mixture over melted cheese and refrigerate for at least 2 hours before unmoulding and serving. To unmould easily, run a knife around inner edge of tart moulds to detach tarts. Cool at room temperature for at least 30 minutes before serving.

DOUBLE CHOCOLATE MALTED TART



Double Chocolate Malted Tart image

Provided by Aida Mollenkamp

Categories     dessert

Time 2h20m

Yield 8 to 12 servings

Number Of Ingredients 5

8 tablespoons (1 stick) unsalted butter
1 1/2 cups chocolate wafer cookies crumbs (recommended: Nabisco Famous Wafers)
11 ounces milk chocolate, finely chopped
2/3 cup heavy cream
1/3 cup malted powder (recommended: Carnation Malted Milk)

Steps:

  • Melt 6 tablespoons of the butter. Combine cookie crumbs and butter in a small bowl and mix until thoroughly moistened.
  • Transfer to an 8-inch tart pan. Using the back of a cup or measuring cup, press mixture into the pan with a removable bottom until evenly covering the bottom and sides of the pan. Set in freezer until set, at least 20 minutes.
  • Meanwhile, place chocolate in a medium heatproof bowl and set aside. Place cream in a small saucepan and bring to a simmer over medium-low heat.
  • Remove from heat and whisk in malted milk powder until smooth and pour over chocolate. Let sit until chocolate is starting to melt, about 1 minute. Gently stir until all chocolate is melted and smooth. Stir in remaining 2 tablespoons of butter, small piece by piece, until evenly incorporated.
  • Turn mixture into the prepared tart crust and spread until even. Cover loosely and refrigerate until filling is set, at least 1 1/2 hours.

WARM BRIE AND PEAR TARTLETS



Warm Brie and Pear Tartlets image

These make a simple, delicious, and elegant appetizer. They impress every time!

Provided by Firebal

Categories     Appetizers and Snacks     Cheese     Baked Brie Recipes

Time 30m

Yield 24

Number Of Ingredients 5

24 mini phyllo tart shells
¼ pound ripe Brie cheese, cut into 24 small chunks
1 ripe pear, cut into small dice
2 sprigs fresh thyme
2 tablespoons honey, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
  • Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
  • Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.

Nutrition Facts : Calories 47.5 calories, Carbohydrate 5 g, Cholesterol 4.7 mg, Fat 2.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 39.8 mg, Sugar 2.1 g

CHOCOLATE TART RECIPE BY TASTY



Chocolate Tart Recipe by Tasty image

We researched and tested recipes for weeks to bring you Tasty's ultimate chocolate tart. With its silky, smooth, and creamy chocolate filling and beautiful tender crust, it's easy to see why this dessert won over our hearts and stomachs.

Provided by Katie Aubin

Categories     Desserts

Time 3h

Yield 6 servings

Number Of Ingredients 22

1 ⅔ cups all purpose flour
½ cup powdered sugar
½ teaspoon kosher salt
1 ¼ sticks unsalted butter, cubed and chilled
1 large egg yolk
½ teaspoon vanilla extract
1 teaspoon water, ice cold
9 oz good quality bittersweet chocolate
1 ¼ cups heavy cream
¼ teaspoon kosher salt
2 large eggs
1 teaspoon vanilla extract
1 ½ sheets gelatin sheet
1 cup ice water
¼ cup granulated sugar
2 tablespoons water, room temperature
3 tablespoons unsweetened natural cocoa powder
3 tablespoons heavy cream
flaky sea salt, for sprinkling
whipped cream, for serving
1 tart pan, 9 in
pie weight, dried beans, or uncooked rice

Steps:

  • Make the crust: In a food processor, combine the flour, powdered sugar, and salt and pulse to incorporate. Add the butter, a few cubes at a time, and pulse until broken down to pea-sized pieces.
  • In a small bowl, whisk together the egg yolk, vanilla, and water. Slowly drizzle the egg yolk mixture into the food processor and pulse until the dough starts to come together but is not yet fully incorporated, 2-3 minutes.
  • Turn the dough out onto a sheet of plastic wrap, wrap tightly, and shape into a 1-inch-thick disc. Refrigerate for at least 1 hour, up to 2 days.
  • Remove the dough from the refrigerator and let sit at room temperature for a few minutes to soften slightly for easy rolling.
  • Place the dough disc between 2 sheets of parchment paper. Use a rolling pin to roll out to an 11-inch circle about ⅛ inch thick, starting from the center and rolling away from you and rotating the dough 90° every few rolls to ensure even thickness. If the edges of the dough crack, use the rolling pin to bring them back together. If the dough softens too much, refrigerate for a few minutes to re-solidify.
  • Carefully roll the dough onto the rolling pin, then unroll over a 9-inch tart pan and gently press against the bottom and sides. Roll the rolling pin over the pan to trim the edges of the crust flush with the pan. Patch any holes around the edges with the excess dough. Use a fork to prick holes all over the crust. Freeze for about 20 minutes, until the dough is firm.
  • Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C).
  • Crumple a sheet of parchment paper in your hands, then unwrap and press flush against the crust, covering the edges to prevent them from burning. Fill the center of the crust with pie weights and spread in an even layer to cover the entire surface.
  • Bake the crust for 15 minutes, until partially baked and the parchment no longer sticks to the dough. Carefully remove the parchment and pie weights. Reduce the oven temperature to 350°F (180°C) and continue baking for another 15 minutes, until the bottom of the crust is starting to brown. Carefully transfer the tart pan to a wire rack and let cool for 30 minutes.
  • Reduce the oven temperature to 300°F (150°C).
  • Make the filling: Chop the chocolate.
  • In a medium saucepan, combine the heavy cream and salt. Warm over medium-low heat until simmering gently around the edges of the pot, about 5 minutes. Remove the pot from the heat, add the chopped chocolate, and stir to combine. Cover for 5 minutes, then uncover and whisk until chocolate is melted and smooth.
  • In a medium bowl, whisk together the eggs and vanilla. Slowly pour a bit of the chocolate mixture into the egg mixture, whisking constantly, to temper, then pour in the remaining chocolate mixture and whisk to combine.
  • Strain the filling through a fine-mesh sieve into a spouted measuring cup, then pour into the cooled tart shell and spread evenly with an offset spatula.
  • Bake the tart for 25-30 minutes, until the filling is set and the surface is glossy.
  • Carefully remove the tart from the oven and transfer to the wire rack to cool for at least 45 minutes.
  • Make the mirror glaze: In a small bowl, soak the gelatin sheets in the ice water to bloom, about 5 minutes.
  • In a small pot, combine the sugar and room temperature water and bring to a boil over medium-low heat. Once the sugar has dissolved, remove the pot from the heat and sift in the cocoa powder. Stir to combine.
  • In another small pot, heat the cream over medium-low heat until starting to simmer. Slowly pour the hot cream into the cocoa mixture and gently whisk to combine. Be careful not to incorporate any air.
  • Once the gelatin has softened, lift the sheets from the cold water and wring out any excess water. Add the gelatin sheets to the cocoa and cream mixture and stir until fully dissolved.
  • Let the glaze cool until the temperature reaches between 90-110°F (32-43°C), or warm to the touch but no longer hot.
  • Strain the glaze through a fine-mesh sieve into a spouted measuring cup. Pour the glaze over the tart, using an offset spatula to cover evenly. Refrigerate the tart for about 1 hour to allow the mirror glaze to set.
  • Generously sprinkle flaky sea salt over the tart, then slice and serve with a dollop of whipped cream.
  • Enjoy!
  • RECIPE BY: Mimo Ahmed

Nutrition Facts : Calories 607 calories, Carbohydrate 61 grams, Fat 41 grams, Fiber 4 grams, Protein 11 grams, Sugar 36 grams

BRIE AND PEPPER TARTS



Brie and Pepper Tarts image

Make and share this Brie and Pepper Tarts recipe from Food.com.

Provided by Irmgard

Categories     Pork

Time 45m

Yield 30 tarts

Number Of Ingredients 9

30 prepared tart shells, 3-inch size
2 tablespoons butter
1 cup sweet red pepper, finely chopped
5 ounces brie cheese, rind removed and cut into cubes
10 slices bacon, cooked and crumbled
3 eggs
1 1/3 cups whipping cream
1 dash cayenne pepper
salt

Steps:

  • Partially prebake tart shells according to package directions at 375 degrees F for 10 minutes; let cool.
  • In a skillet, melt the butter; saute the red peppers until softened.
  • Spoon into the tart shells; top with a cube of cheese, then some of the crumbled bacon.
  • In a bowl, beat together the eggs and cream; season with cayenne and salt to taste.
  • Pour over the mixture in the tart shells; bake at 350 degrees F for 10 to 15 minutes or until the filling is firm.
  • Serve immediately or freeze in an airtight container for future use.
  • To reheat frozen tarts, bake at 350 degrees F for 10 minutes.

Nutrition Facts : Calories 102.3, Fat 9.9, SaturatedFat 5, Cholesterol 47.5, Sodium 109.2, Carbohydrate 0.7, Fiber 0.1, Sugar 0.3, Protein 2.8

ROASTED TOMATO AND BRIE TART



Roasted Tomato and Brie Tart image

These roasted tomato and brie tarts have all the buttery, flaky crunch of croissants, but take a fraction of the effort, thanks to this simple recipe. They get additional richness from crème fraîche in the dough.

Provided by Naomi Pomeroy

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 12

2 cups all-purpose flour, plus additional for rolling
2 teaspoons baking powder
2 teaspoons salt, plus additional for the half-dried tomatoes
1 cup unsalted butter (2 sticks), cold, cut into tablespoon-size pieces
1 cup crème fraîche, cold; may substitute sour cream
1 tablespoon olive oil
Freshly ground black pepper
1 large egg yolk
1 tablespoon heavy cream
8 ounces brie
1 pint grape tomatoes, to make Half-Dried Tomatoes; see step 1 for directions
Thyme, for garnish

Steps:

  • Put flour, baking powder, and salt in the bowl of a food processor. Pulse a few times to combine. Add cold butter, and pulse a few more times until it looks like a rustic cornmeal. Add the cold crème fraîche, and pulse a few times until the dough just comes together. Turn the dough out into a mixing bowl. Using your hands, work the dough a little bit more to fully incorporate-it should look "shaggy." Place it on a big sheet of plastic wrap, gather the sides up and press the dough into a ball; flatten slightly and chill in the fridge, at least 1 hour and up to 24. (This is a good time to make the half-dried tomatoes you'll need in Step 4: Halve grape tomatoes, toss with salt, pepper, and olive oil, and bake for 1 hour at 300 degrees F.)
  • Unwrap the dough and place on a generously floured, clean work surface; flour the dough thoroughly. Whack the dough with a rolling pin a few times to soften it. Starting in the middle, roll dough out to either side to make an even rectangle. Fold the dough in thirds, like a letter. Roll it out again and repeat the folding, add more flour if the dough sticks. This time, rotate the rectangle of dough by 90 degrees before rolling it out and folding again. Roll it out one more time, in the direction of the folds, and fold in thirds. When the laminating is done, roll the dough into a square, starting in the middle of the dough and rolling toward yourself, then away. The square should be roughly 10 inches by 10 inches and ¼-inch thick. Trim the edges of the dough, then cut it into 2½-inch-wide strips. Place the strips on a parchment-lined baking sheet and freeze for 15 minutes, so the dough keeps its shape as it bakes.
  • Preheat oven to 425 degrees F. Make an egg wash by whisking together the egg yolk and heavy cream. Brush the tarts with the egg wash and parbake, 15-20 minutes. When the tarts are puffy and light brown, remove from the oven and prick all over with a fork; then return to the oven for 10 more minutes.
  • When the tarts are puffy and golden brown, remove from oven and top with sliced Brie and Half-Dried Tomatoes. Return to the oven and bake until the cheese has just melted, 1-2 minutes. Garnish with thyme and serve family-style.

DOUBLE CHOCOLATE TART



Double Chocolate Tart image

A delicious dark and white chocolate tart, served brilliantly with strawberries. A decadent treat that I have made so many times, which is great for an indulgent night with the ladies and lots of wine! You can use any type of berries for the topping.

Provided by Ange Rayner

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 3h25m

Yield 8

Number Of Ingredients 13

1 ⅓ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup white sugar
¼ teaspoon salt
½ cup unsalted butter
1 large egg yolk
2 tablespoons ice water
½ cup white chocolate
1 cup mascarpone cheese
1 cup cream cheese, softened
½ orange, zested and juiced
⅓ cup heavy whipping cream, or more as needed
3 cups chopped strawberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a pie tin with butter.
  • Blitz flour, cocoa powder, sugar, and salt together in a food processor. Cut butter into small pieces and add to the food processor with the flour mixture. Pulse until dough turns crumbly. Add egg yolk and 1 tablespoon ice water and mix until dough clumps up. Add remaining 1 tablespoon water if dough is too dry.
  • Pour dough onto a work surface and push together to form a ball. Pat the dough into the bottom and up the sides of the prepared tart tin to create an even surface. Place crust in the freezer for 1 hour.
  • Meanwhile, place white chocolate in a large microwave-safe bowl and heat in a microwave oven until melted, about 2 minutes. Stir until smooth and allow to cool to room temperature, about 15 minutes.
  • Add mascarpone cheese, cream cheese, orange zest, and orange juice to the bowl with the melted and cooled white chocolate. Mix until smooth. Gradually drizzle heavy cream into the mixture until the desired thickness is reached; mixture shouldn't be too runny. Refrigerate filling until needed.
  • Remove crust from freezer and bake in the preheated oven until you can smell the yummy chocolate smell, 25 to 30 minutes. Cool shell completely before filling, about 30 minutes.
  • Pour filling into the cooled pie shell, smooth, and top with chopped strawberries. Refrigerate tart for 1 to 2 hours before serving.

Nutrition Facts : Calories 549.8 calories, Carbohydrate 36.2 g, Cholesterol 138.9 mg, Fat 43.1 g, Fiber 2.8 g, Protein 8.6 g, SaturatedFat 25.5 g, Sodium 191.4 mg, Sugar 16.1 g

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From veenaazmanov.com


THIS MONTH'S RECIPES - ANNA OLSON
method. For the crust, beat the butter and icing sugar until smooth, then add the egg yolks all at once and beat until well combined. In a separate bowl, sift the flour, cocoa powder, cornstarch and salt. Add this to the butter mixture and stir until evenly combined. Shape the dough into a disc, wrap and chill until ready to use.
From annaolson.ca


MELTED BRIE AND ROASTED VEGETABLE TART - RECIPES LIST
Bake for 25 minutes or until the dough and vegetables are nicely golden. Scatter the currants and parsley over the top of the tart. Drizzle with the vinegar and honey. Top with an even layer of cheese pieces. Continue baking for 5 minutes or until the cheese has melted. Let cool for 5 minutes. Cut into 8 squares and serve.
From recipes-list.com


ARTICHOKE, MELTED ONION AND BRIE TART RECIPE | DELICIOUS. MAGAZINE
Press the pastry down using a spatula. Spoon the onions on top, then scatter with the artichokes. Tear the brie into chunks and scatter over the tart. Bake for 10 minutes to melt the cheese. Tear and scatter over the remaining thyme and dress with the vinaigrette.
From deliciousmagazine.co.uk


CHOCOLATE TART RECIPE - NO BAKE - 4 INGREDIENTS! - RACHEL COOKS®
2018-02-08 In a small saucepan, heat the cream over medium-low heat until tiny bubbles just start to form around the edges of the pan. Do not boil or even simmer. Remove from heat and pour warm cream over chocolate chips. Leave it alone for 2 minutes and then stir until all the cream is blended with the chocolate.
From rachelcooks.com


MELTED BRIE AND ROASTED VEGETABLE TART | RICARDO | RECIPE
Nov 6, 2018 - This is your classic savoury Brie tart but this one, with the addition of caramelized onions, also boasts carrots and roasted beets flavoured with vinegar and honey.
From pinterest.ca


MELTED BRIE TOAST WITH MACERATED BERRIES - GORDON …
Macerate the Berries: In a medium bowl, lightly mash 1 cup of berries with a potato masher or wooden spoon. Fold in sugar, lemon zest and juice and stir until a syrup begins to form. Fold in remaining 2 cup of berries until everything is well coated, then let sit at room temperature for 1-2 hours. Once berries are ready, preheat the broiler to ...
From gordonramsay.com


MELTED BRIE AND ROASTED VEGETABLE TART - RICARDO
Place on the second baking sheet. With a spatula, cover the top layer of phyllo dough with the fig spread. Top with the roasted vegetables. Bake for 25 minutes or until the dough and vegetables are nicely golden. Scatter the currants and parsley over the top of the tart. Drizzle with the vinegar and honey. Top with an even layer of cheese pieces.
From ricardocuisine.com


MELTED BRIE WITH VEGETABLES SALAD RECIPE - FOOD NEWS
Brie is the unquestionable star here, but the sautéed vegetables add plenty of vital substance to our melted brie cheese recipe. Preheat the oven to 325°F. Place the brie wedge in the center of a large sheet of foil. Fold the foil over the brie, leaving some air space between the top of the wedge and the foil.
From foodnewsnews.com


BRIE RECIPES | BBC GOOD FOOD
Brie, apple & onion tart. 18 ratings. Apples and cheese make perfect partners in this puff pastry tart, ideal for using up the remnants of a cheeseboard or leftover cranberry sauce. Serve hot or cold for a Boxing Day buffet.
From bbcgoodfood.com


MELT IN MOUTH CHOCOLATE TART - BITTY BAKES DESSERT
2020-08-07 Okay enough of talking. I know you are eagerly waiting for the chocolate tart recipe. Melt in mouth chocolate tart recipe is mentioned below. Enjoy the tart and I will see you again before the tart in your fridge gets over. Have a look at other easy tart recipes: Rabadi Rasmalai Tart; Pistachio Fig Frangipane Tart ; Easy Pineapple Tart ; Ganache Tart Filling; …
From bittybakes.com


MELTED BRIE - RECIPES - PAGE 3 | COOKS.COM
Place a 2 pound whole, firm Brie cheese in a 10 to ... with 2 tablespoons melted butter. Arrange one cup pecans ... cheese begins to melt , about 15 to 20 ... on a warming tray. Ingredients: n/a
From cooks.com


SALTED CHOCOLATE CARAMEL TARTS | BLUE FLAME KITCHEN
2019-07-02 Directions. Preheat oven to 350°F. Place flour and icing sugar in a food processor; process to combine. Add butter and process just until a soft dough forms. Shape dough into 1 1/4 inch balls. Press each ball into a greased mini muffin cup to form a tart shell. Prick bottom of each tart shell a few times with a fork.
From atcoblueflamekitchen.com


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