Cranberry Brie Mini Tarts with Pistachio Crunch

Ingredients

Tart Base

1 sheet puff pastry, thawed

Flour, for dusting

Filling

150 g Brie cheese, cut into small cubes

½ cup cranberry sauce or cranberry compote

¼ cup shelled pistachios, finely chopped

Finishing

1 egg, beaten (for egg wash)

1 tbsp honey (optional, for drizzle)

Fresh thyme leaves (optional, for garnish)

Directions

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

Roll out puff pastry lightly on a floured surface. Cut into 9–12 equal squares depending on size.

Place pastry squares on the baking sheet. Using a knife, lightly score a smaller square inside each piece, leaving a border (do not cut through).

Spoon a small amount of cranberry sauce into the center of each tart.

Top with a cube of Brie cheese and sprinkle with chopped pistachios.

Brush the pastry borders with beaten egg.

Bake for 15–18 minutes, until pastry is puffed and golden and cheese is melted.

Drizzle lightly with honey if desired and garnish with fresh thyme. Serve warm.

Nutritional Information (Per Mini Tart – Approx.)

Calories: 210 kcal

Protein: 6 g

Fat: 14 g

Carbohydrates: 16 g

Fiber: 1 g

Sodium: 260 mg