Description
These Cranberry Brie Mini Tarts are a simple yet elegant appetizer perfect for the holidays. With only three ingredients, they come together in minutes but taste like something you’d find at a fancy cocktail party. The combination of flaky phyllo pastry, creamy melted brie, and sweet-tart cranberry sauce creates a perfectly balanced bite that’s buttery, crisp, and festive. Serve them warm right out of the oven, and watch them disappear fast!
Ingredients
1 package mini phyllo shells (about 15 shells)
4 oz triple-cream brie, rind removed and cut into small cubes
½ cup cranberry sauce (homemade or store-bought)
Optional: freshly cracked black pepper, fresh rosemary, or orange zest for garnish
Instructions
-
Preheat the oven to 350°F (175°C). Line a small baking sheet with parchment paper.
-
Arrange the phyllo cups on the baking sheet. Place a small cube of brie into each shell.
-
Bake for 8–10 minutes, or until the cheese is melted and the edges of the shells are golden brown.
-
Top each tart with about 1 teaspoon of cranberry sauce.
-
Garnish (optional): Sprinkle with a little cracked black pepper, a small rosemary leaf, or a touch of orange zest for a festive look and flavor.
-
Serve immediately while warm and gooey.
Notes
- Brie Choice: For the creamiest texture, use triple-cream brie — it melts beautifully.
- Make Ahead: You can pre-bake the shells and prep the brie in advance. Assemble and heat them just before serving.
- Cranberry Sauce Tip: Both homemade and canned cranberry sauce work perfectly. Try mixing in a little orange zest or honey for extra brightness.
- Serving Idea: Pair these mini tarts with a holiday cheese board, charcuterie platter, or sparkling wine for an easy festive spread.
- Storage: Leftovers can be stored in the fridge for up to 2 days. Reheat in the oven at 325°F (160°C) for 5 minutes to re-crisp.
- Prep Time: 5 min
- Cook Time: 10 min