Brie and Pepper Tarts

Recipe by Irmgard
READY IN: 45mins
YIELD: 30 tarts


  • 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
  • 1 13
    cups whipping cream


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