PECAN BRIE TARTS
These versatile tarts are wonderful on a buffet table or as a starter or appy and equally as good for dessert with a nice wine.
Provided by Derf2440
Categories Pie
Time 27m
Yield 24 tarts
Number Of Ingredients 5
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.
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Siyandah Sibusiso
[email protected]These tarts are a must-try for any brie lover. They're so easy to make and they're absolutely delicious.
Gffsssr TD sddfd
[email protected]These tarts are the perfect combination of flavors and textures. The sweet pecans, creamy brie, and flaky crust are a match made in heaven.
Waseem Maitla
[email protected]These tarts are so addictive. I can't stop eating them!
jim hossian
[email protected]These tarts are the perfect size for a snack or appetizer. I love that I can just pop one in my mouth and enjoy it.
Mobile Player
[email protected]I love that these tarts can be made in advance. It makes them the perfect party food.
isabel e
[email protected]These tarts are so easy to make, but they look like they took a lot of effort. I'm sure I'll be impressing my friends with these tarts for years to come.
Shaikh Muhammad Ayyan
[email protected]I made these tarts for a brunch party and they were a huge hit. Everyone loved the unique flavor combination.
Cc Jefferson
[email protected]These tarts are the perfect combination of sweet and savory. I love the way the pecans and brie complement each other.
Nomi zia
[email protected]These tarts are so rich and decadent. I can't resist having a second one.
Hasnain Ansari
[email protected]I love the flaky crust on these tarts. It's the perfect complement to the creamy filling.
Aforolagba Aminat
[email protected]These tarts are a great way to use up leftover brie. I always have a block of brie in my fridge and I'm always looking for new ways to use it. These tarts are the perfect solution.
Jeremy Riley
[email protected]These tarts are so versatile. You can use different types of nuts and cheese, or even add some fruit. I'm sure I'll be experimenting with different variations in the future.
shakib 143
[email protected]I made these tarts for a potluck and they were a huge hit. Everyone loved them. I even got a few requests for the recipe.
Shauntelle Sapak
[email protected]These tarts are the perfect finger food for a party. They're easy to eat and they're always a crowd-pleaser.
Chloe Tuaua
[email protected]I love that these tarts can be made ahead of time. I made them the night before a party and they were still delicious the next day.
Rachel Melendrez
[email protected]These tarts are so easy to make, even for a beginner baker like me. I followed the recipe exactly and they turned out perfectly. I'm definitely going to be making these again soon.
KASHIF JAAN CHANNA
[email protected]I was a little skeptical about the pecan and brie combination at first, but I'm so glad I tried it. The sweetness of the pecans really balances out the sharpness of the brie. These tarts are a must-try!
Ricardo Jarvis
[email protected]These tarts are the perfect appetizer or snack. They're small enough that you can eat a few without feeling too full, but they're also really satisfying. The combination of flavors is just amazing.
Yomi Yomi
[email protected]I've made these tarts several times now and they're always a hit. They're so easy to make and they look so impressive. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
Izayah aka WraithWitch1.0 Hester
[email protected]OMG! These pecan brie tarts are a party in my mouth! The sweet pecans, creamy brie, and flaky crust come together perfectly. I'm already planning to make them again next week.