From nights in watching films, to throwing a small dinner party, it’s always handy to have a tasty little treat prepared for snacking.
We caught up with Louise Lennox who showed us how to make these delicious crowd pleasing mini tarts! The brie, walnut and chilli & red pepper jam filo pastry mini tarts might be the best way to use the end of your homemade jam, using Siúcra Sure-Set Jam Sugar.
Serve with a light salad for a sweet starter or pop them out for a tray of tasty bites with a glass of wine!
Brie, Walnut & Chilli & Red Pepper Jam Filo Pastry Mini Tarts
Makes 24
Ingredients
2 sheets filo pastry
35g melted butter
200g brie cheese
24 teaspoons chilli and red pepper jelly made using Siúcra Sure Set Jam Sugar
24 walnut halves
Preheat oven to 180oC / 350oF / Gas mark 4
Method
- Brush melted butter over one sheet of filo pastry. Place a second sheet on top and brush with some more butter. Cut into 24 equal sized squares. Put each filo square into a mini muffin tin. Bake for 5-10 minutes until golden brown.
- Remove the rind from the brie and cut into 24 cubes. Place one piece of brie in each cooked filo pastry tartlet. Put one teaspoon of chilli and red pepper jelly over the brie then top with a walnut.
- Lower the oven temperature to 170oC and return to the oven for another 5-8 minutes until the cheese has melted.
Tip
It’s easier to cut out the filo pastry if you use a pizza cutter.
