Warm Lobster And Brie Tartlets
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Butter1 tbsps
Shallot (minced)2 tbsps
Tarragon (minced)110 g
Brie1 cup
Slivered Almonds1 cup
Riesling1
SaltDirections:
1
Special equipment: Muffin Tin 1
2
Over medium-high heat, saute shallots in butter for 2 minutes
3
Add lobster and tarragon, saute 2 minutes
4
Add Riesling and saute 2 minutes longer to cook lobster and evaporate most of the liquid from the pan
5
Set aside
6
Flour a work surface and roll out the crust to flatten
7
Cut 3, 5-inch circles from each crust
8
Spray the cups of a muffin pan with vegetable oil
9
Lay one pastry circle into each muffin cup, pressing the bottom flat to the bottom of the cup so it will sit flat after baking
10
Prick the bottom of each little cup and chill for 10 minutes
11
Preheat the oven to 350 degrees F
12
Bake chilled tart shells 12 to 15 minutes until light gold
13
Remove and let cool before using (You can prepare to here up to 24 hours before using
14
Store in a cool, dry place)
15
Increase oven temperature to 375 degrees F
16
Fill each cup with a small chunk of Brie and 1/2 tsp
17
Of lobster mixture, dust with almonds
18
Bake 7-8 minutes until cheese is bubbly
19
Serve