Recipe: cranberry mini tartlets topped with brie
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
These are the ultimate go to canapé. Quick to make, easy to assemble and the perfect finger food.
This post has been created in partnership with Colman’s.
Twist : Top with slices of prosciutto for an extra indulgent canapé.
Cranberry mini tartlets topped with brie
Preheat the oven to 200ºC /180º fan.
Using a 5cm/2in pastry cutter cut 24 circles out and place onto a baking tray.
Brush the rounds with beaten egg and bake in the oven for 8-10 minutes until the pastry is lightly golden.
Remove from the oven and top each tartlet with ½ tsp of Colman’s Cranberry Sauce, a slice of brie and sprinkle of thyme.
Preheat the oven to 200ºC /180º fan.
Using a 5cm/2in pastry cutter cut 24 circles out and place onto a baking tray.
Brush the rounds with beaten egg and bake in the oven for 8-10 minutes until the pastry is lightly golden.
Remove from the oven and top each tartlet with ½ tsp of Colman’s Cranberry Sauce, a slice of brie and sprinkle of thyme.
These are the ultimate go to canapé. Quick to make, easy to assemble and the perfect finger food.
This post has been created in partnership with Colman’s.
Twist : Top with slices of prosciutto for an extra indulgent canapé.
Cranberry mini tartlets topped with brie
Preheat the oven to 200ºC /180º fan.
Using a 5cm/2in pastry cutter cut 24 circles out and place onto a baking tray.
Brush the rounds with beaten egg and bake in the oven for 8-10 minutes until the pastry is lightly golden.
Remove from the oven and top each tartlet with ½ tsp of Colman’s Cranberry Sauce, a slice of brie and sprinkle of thyme.
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