Cranberry Brie Mini Tarts with Phyllo Cups

Cranberry Brie Mini Tarts

Fluted phyllo cups give these bite-size tarts crisp, light-golden edges, while a small cube of Brie softens inside each one. Bake the Brie-filled cups briefly, then add the cranberry sauce after baking. That keeps the topping glossy and neatly centered instead of letting it bubble over the rims. Serve the tarts warm, while the cheese is soft and the pastry is still crisp.

Ingredients for Cranberry Brie Mini Tarts

• 12 frozen mini phyllo shells
• 4 ounces Brie cheese (115g), cut into 12 small cubes
• 1/3 cup thick whole-berry cranberry sauce or cranberry compote (about 80g)

Use a sauce with visible berry pieces that can hold a small mound. Thin sauce may run over the shells, while smooth jellied sauce will not give the same chunky topping. If using homemade compote, let it cool until thick and spoonable. The Brie rind is edible; leave it on or trim it as you prefer.

How to Make Cranberry Brie Mini Tarts

1. Heat the oven: Preheat to 350°F (175°C). Arrange the frozen phyllo shells upright in a single layer on a parchment-lined rimmed baking sheet, leaving a little space between them.
2. Add the Brie: Place one cube in each shell. Keep the cubes below or near the rims so the cheese can soften without spilling over.
3. Bake: Bake uncovered for 6 to 8 minutes, checking at 6 minutes. Remove the cups when the ruffled edges are light golden and crisp-looking and the Brie is visibly soft. Prepared phyllo browns quickly, especially on a dark baking sheet, so do not wait for deep-brown edges.
4. Rest and top: Let the cups stand for 2 to 3 minutes. Spoon about 3/4 teaspoon cranberry sauce onto the center of each one, adding a little more only if it stays within the shell. The sauce should sit in a distinct mound over the Brie.
5. Serve: Transfer to a platter and serve warm or slightly warm. Leave the tarts uncovered while hot to help keep the shells crisp.

Serving the Tartlets

Arrange the tarts in a loose cluster on a white rectangular platter. Rosemary sprigs and a few whole fresh cranberries can frame the platter without covering the tarts. For a more substantial appetizer spread, serve them alongside Guinness Glazed Meatballs.

For a different pastry and baking method, try these Cranberry Brie Bites with Puff Pastry. Puff pastry needs a longer bake than the prepared phyllo shells used here.

Make-Ahead, Storage, and Reheating

For the crispest shells, bake the Brie-filled cups close to serving time and add the cranberry sauce after their brief rest. Cool leftovers completely, then refrigerate in a single layer in an airtight container for up to 3 days.

Reheat leftovers in a 275°F (135°C) oven for about 10 minutes, just until warm. Add a fresh small spoonful of cranberry sauce afterward if the topping has dried. Avoid the microwave, which softens phyllo. Freezing is not recommended if crisp pastry is the goal.

Nutrition

Approximate nutrition per serving of 2 tartlets, based on 6 servings: 105 calories, 5g protein, 6g fat, and 9g carbohydrates. Approximate values per 100g: 260 calories, 11g protein, 14g fat, and 23g carbohydrates. Values vary with the phyllo shells, Brie, and amount of cranberry sauce used.