Melted Chocolate And Brie Tarts Food

WHITE CHOCOLATE BRIE CUPS

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.

EASY CHOCOLATE TART

Steps:

• For the crust: Add the cookies to a food processor and pulse to fine crumbs. Pour in the melted butter and pulse together. Tip into an 11-inch fluted tart pan with a removable bottom and press the mixture in with a 1/4-cup measure to form an even crust on the bottom and sides. Put it in the freezer for 15 minutes to set.
• For the ganache: Put the cream and butter in a pan and heat until the mixture starts to bubble.
• Put the dark and milk chocolate in a bowl and pour the warmed cream and butter over it. Mix everything together until melted and fully combined, then pour it into the chilled tart base. Refrigerate the tart overnight until set.
• For the chocolate curl garnish: Put the white chocolate and coconut oil in a bowl and set over a pan of simmering water until the chocolate is melted; mix together. Pour the melted mixture onto the underside of a clean baking sheet and spread it in a very thin layer with an offset spatula or knife. Put it in the freezer until set, about 2 minutes. (To check if it is set, press it with your fingertip; it should leave the slightest mark but not a depression.)
• Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Remove the tart from the pan and decorate with the curls.

MELTED CHOCOLATE AND BRIE TARTS

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.

PECAN BRIE TARTS

Steps:

• Bake tart shells blind, or if bought according to directions on package.
• Divide brie into 24 wedges and place in baked tart shells.
• In a saucepan, heat pecans, sugar and whiskey over medium heat, stirring until bubbly.
• Reduce heat and simmer for 1 minutes or until thickened.
• Working quickly, spoon pecan mixture over Brie.
• (Tarts can be covered and refrigerated for up to 1 day. Remove from refrigerator 30 minutes before baking). Bake in 375°F oven for 10 minutes or until hot and bubbly.

CARAMELIZED ONION AND BRIE TARTS

Steps:

• Heat oil in deep skillet on medium heat.
• Add onions and cook until transparent.
• Add brown sugar and vinegar and cook covered for 15 minutes over low heat until onions are caramelized.
• Season with salt and pepper as desired and cook on low until all moisture is evaporated.
• Cool slightly and spoon approx.
• 1 tablespoon into pre baked shells and top with a sliver of Brie cheese.
• Bake at 350 degrees for 15 minutes or until the cheese melts.
• Serve warm.

MINI BRIE TARTS

Steps:

• 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.
• Serve and enjoy!
• Tip:.
• 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.