Raspberry-Brie Tarts

Raspberry-Brie Tarts

Shhh, no one has to know how easy these are to make--just fill ready-made fillo shells with cheese and a dab of fruit spread, bake, and serve.

Prep Time

30

Minutes

Total Time

00

Minutes

Makes

30

appetizers

2
(2.1-oz.) pkg. frozen mini fillo pastry shells (30 shells)
1
(8-oz.) round Brie cheese
3
tablespoons raspberry spreadable fruit
  1. Heat oven to 350°F. Place pastry shells on ungreased large cookie sheet. Cut cheese into 1/2-inch cubes. Place 3 cheese cubes into each fillo shell. Bake at 350°F. for 10 to 12 minutes or until cheese is melted and bubbly.
  2. Remove partially baked shells from oven. Spoon 1/4 teaspoon spreadable fruit over cheese in each shell.
  3. Return to oven; bake an additional 2 to 3 minutes or until spreadable fruit is melted. Serve warm.
Makes 30 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
Instead of raspberry, use your favorite fruit spread; try strawberry or apricot.
Kitchen Tips
There is no need to thaw the frozen fillo shells; simply arrange them on a cookie sheet, fill and bake. The Brie is baked in the fillo shells first, without the fruit spread, because the cheese bubbles up as it melts. The fruit spread is spooned over the melted Brie so the fruit will stay inside the shells when they are heated a second time.
Make it Special
For a surprising bit of flavor and texture, place a walnut half underneath Brie cheese. Just before serving, garnish the tarts with tiny mint leaves.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 40
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 1g,),
  • Cholesterol 10mg;
  • Sodium 60mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.