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Brie and Pepper Tarts

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“A yummy addition to any appetizer tray!”
READY IN:
45mins
YIELD:
30 tarts
UNITS:
US

Ingredients Nutrition

  • 30 prepared tart shells, 3-inch size
  • 2 tablespoons butter
  • 1 cup sweet red pepper, finely chopped
  • 5 ounces brie cheese, rind removed and cut into cubes
  • 10 slices bacon, cooked and crumbled
  • 3 eggs
  • 1 13 cups whipping cream
  • 1 dash cayenne pepper
  • salt

Directions

  1. Partially prebake tart shells according to package directions at 375 degrees F for 10 minutes; let cool.
  2. In a skillet, melt the butter; saute the red peppers until softened.
  3. Spoon into the tart shells; top with a cube of cheese, then some of the crumbled bacon.
  4. In a bowl, beat together the eggs and cream; season with cayenne and salt to taste.
  5. Pour over the mixture in the tart shells; bake at 350 degrees F for 10 to 15 minutes or until the filling is firm.
  6. Serve immediately or freeze in an airtight container for future use.
  7. To reheat frozen tarts, bake at 350 degrees F for 10 minutes.

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