Mini tarts with 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 of Ile de France 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 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 Camembert 8 oz

Made in Pace, France, our Ile de France Camembert is deliciously creamy and buttery, with strong and complex flavors of mushroom.

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