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Publix Aprons

Brie Custard and Raspberry Tarts

Brie Custard and Raspberry Tarts
Total Time:
1 hour
Active Time:
20 minutes


1 (10-oz) package puff pastry shells
8 oz Brie cheese, room temperature
1 cup fresh raspberries, divided
1 teaspoon + 1/4 cup sugar, divided
1 cup whole milk
1 large egg + 1 egg yolk
3 tablespoons cornstarch
1 tablespoon unsalted butter, room temperature
1 teaspoon vanilla extract


  1. Preheat oven to 400°F. Cook shells following package instructions; remove tops and press down centers. Trim rind from Brie and discard. Combine 1/2 cup raspberries and 1 teaspoon sugar; stir until blended and lightly mashed.
  2. Prepare custard after shells have baked for 10 minutes. Preheat small saucepan on medium-low 1–2 minutes; place milk in pan. Combine egg, egg yolk, remaining 1/4 cup sugar, and cornstarch; whisk into milk. Cook custard 3–4 minutes, stirring constantly, or until mixture thickens and reaches 170°F. Remove from heat; whisk in Brie, butter, and vanilla. Transfer custard to pastry shells; chill 30 minutes.
  3. Top each tart with 1 heaping tablespoon of the mashed raspberries; cover with pastry shell tops. Transfer tarts to serving platter; garnish with remaining 1/2 cup raspberries. Serve immediately.

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Nutritional Information

CALORIES (per 1/6 recipe) 430kcal; FAT 27.00g; SAT FAT 12.00g; TRANS FAT 0.00g; CHOL 110mg; SODIUM 470mg; CARB 34g; FIBER 2.00g; SUGARS 14g; PROTEIN 14g; CALC 10%; VIT A 8%; VIT C 8%; IRON 10%

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