12 miniature tart shells, frozen
1 (200 g) package brie cheese
red pepper jelly
Bake shells according to package directions. Let cool.
Divide cheese in 12 pieces of equal size. Place in cooked shells.
Bake in a 350°F oven for 15 minutes until cheese is melted.
Top each tart with 1 Tsp of red pepper jelly.
You might prefer to remove the rind off the cheese.
Shells can be baked and stored in the freezer for up to 1 week.
Cranberry sauce is a good substitute for red pepper jelly.
Ready to serve miniature croustades found at the Supermarket are ideal containers for these tarts and a wide range of other fillings. No baking required before filling.
makes 12 tarts