Mini tarts with Petit Camembert and raspberry jam

 
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Mini tarts with Petit Camembert and raspberry jam
Serves: 
30 pieces
Preparation time: 
30 min
Cooking time: 
15 min
Ingredients: 
  • 250 g Ile de France Petit Camembert (9 oz)
  • 30 mini phyllo pastry shells
  • 3 tbsp. of raspberry jam
Preparation: 

  

1. Preheat oven to 180 °C (350 °F).

 

2. Place pastry shells on ungreased large sheet.

 

3. Cut the Petit Camembert into 1.5 cm (½ in) cubes. Place cheese cubes into each phyllo shell.

 

4. Bake for 10-12 min or until cheese is melted and bubbly. Remove from oven.

 

5. Spoon ¼ teaspoon jam over cheese in each shell.

 

6. Put back into oven and bake additional 2-3 min. Serve warm. 

 

 

 

 

 

Discover our Petit Camembert 125 g

Ile de France Petit Camembert is a genuine soft cheese with the right taste whenever you buy it: stable, mild taste, soft and mild texture and the thinnest rind ever

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