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Raspberry-Brie Tarts

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By Betty Crocker Kitchens
Updated Mar 11, 2020
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Shhh, no one has to know how easy these are to make--just fill ready-made phyllo shells with cheese and a dab of fruit spread, bake, and serve.

Raspberry-Brie Tarts

  • Prep Time 30 min
  • Total 0 min
  • Servings 30
  • Ingredients 3
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Ingredients

  • 2 (2.1-oz.) pkg. frozen mini phyllo pastry shells (30 shells)
  • 1 (8-oz.) round Brie cheese
  • 3 tablespoons raspberry spreadable fruit

Instructions

  • Step 
    1
    Heat oven to 350°F. Place pastry shells on ungreased large cookie sheet. Cut cheese into 1/2-inch cubes. Place 3 cheese cubes into each phyllo shell. Bake at 350°F. for 10 to 12 minutes or until cheese is melted and bubbly.
  • Step 
    2
    Remove partially baked shells from oven. Spoon 1/4 teaspoon spreadable fruit over cheese in each shell.
  • Step 
    3
    Return to oven; bake an additional 2 to 3 minutes or until spreadable fruit is melted. Serve warm.

Nutrition

40 Calories
2g Total Fat
2g Protein
4g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
40
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
10mg
3%
Sodium
60mg
3%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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