Brie tart with truffle cream

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Rating: 4.0/5 (6 votes cast)
Pascal’s on Ponce in Coral
Pascal Oudin
Ile de France Brie
25 mins
25 mins
Chef: Pascal Oudin, Shot at Pascal’s on Ponce, Miami , Florida
  • 5 Fresh truffles – chopped- 1/2 bowl
  • Ile de France Brie- 2.2 lbs
  • creme fraiche- heavy cream- 1 bowl
  • truffle oil
  • sea salt
  • Mascarpone- 1 bowl
  • Serve with:
  • A bunch of watercress per servings
  • 1/ 4 pear- fresh or poached per servings
  • A bunch of watercress per servings
  • Glaze: port wine reduction
  1. Scrape the rind off lightly from the Brie on all sides, then slice in half. (Tip: dip your knife in warm water for easier slicing)
  2. In a bowl mix together the Mascarpone, truffles, cream, sea salt, and truffle oil. Use a round flat surface ( i.e. cardboard covered with tin foil) or a round cookie sheet, or desert plate). Place the bottom of the Brie on your surface. Spread a layer of the truffle cream on, then cover with the top Brie layer. Cover the entire Brie “tart” with the remaining cream, the sides included.
  3. Cut into wedges and serve with poached or fresh pears, some port glaze and watercress for instance and toasted baguette.


Brie tart with truffle cream, 4.0 out of 5 based on 6 ratings

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