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Brie and Chocolate Appetizer Tarts

This rich recipe joins brie and HERSHEY'S Chocolate to create a delicate tort with elegance that not even the toughest critic would turn their nose up to.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 8 oz. Brie soft cheese
  • 15 (1.9 oz. pkg.) Already baked mini phyllo dough shells
  • 1/3 cup HERSHEY'S Spreads Chocolate
  • 15 (about 1/3 cup) fresh raspberries

Directions

  • 1. Heat oven to 350°F. Remove outer rind from Brie cheese. Cut into approximately 1-inch cubes.
  • 2. Remove shells from packaging; place on baking sheet. Place one cheese cube in each shell.
  • 3. Bake 5 to 8 minutes or until cheese is hot and melted. Remove from oven. Top each shell with 1 teaspoon chocolate spread and raspberry. Serve immediately. Makes 15 appetizer tarts.

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