Create a tray of Brie and Walnut Honey Tarts that bring together creamy Brie, crunchy walnuts, and fragrant honey in an elegant bite. Elevate any gathering with these simple yet sophisticated pastries that look impressive but require minimal effort. Layer buttery puff pastry with warm Brie, toasted nuts, and a glossy drizzle of honey for a balance of textures and flavors. Serve them warm or at room temperature to offer guests a refined appetizer that feels festive and effortless.
Discover other popular appetizer recipes like my Maple Soy Glazed Meatballs and Turkey Cranberry Phyllo Bites recipe. Use up the rest of your wheel of brie by incorporating it in my popular Mushroom and Brie Soup or make my Cranberry Brie Phyllo Cups for more holiday magic!
Ingredients
Find below the list of ingredients used in my Brie and Walnut Honey Tarts.
- Premade Puff Pastry
- Brie Cheese
- Dry Cranberries (Craisins)
- Walnut Pieces
- Liquid Honey
- Orange Zest
- Flaky Sea Salt
See recipe card for quantities.
How to make Brie and Walnut Honey Tarts
Make sure that you puff pastry if thawed out before starting the recipe. Preheat your oven to 375F and have your muffle molds at-the-ready!
- Cut the 10"x10" of puff pastry into small squares measuring 2.5" x 2.5". Achieve this by cutting the large square in half lengthwise and crosswise, then each square in four smaller squares.
- Place a small square of pastry in each cavity of the muffin mold. Use two 12-cavity muffin mold or bake 8 tarts at a time. Press the pastry in the bottom of the molds, making sure they are centered.
- Prepare the walnuts and dry cranberries by chopping them into small pieces and then combining them. Slice the brie into ¼ inch slices.
- Place enough brie in each tart to cover the bottom, then sprinkle the nut and cranberry mixture on top. Drizzle ½ teaspoon of liquid honey over each tart. Sprinkle with orange zest and flaky salt.
5. Bake the tarts in the preheated 375F oven for 12-15 minutes or until the pastry is lightly golden, making that that the fillings do not become too dark.
6. Remove from the oven and let cool completely before serving.
Storage
Store the baked Brie and Walnut Honey Tarts by first allowing them to cool completely so the puff pastry stays crisp. Transfer the tarts to an airtight container and refrigerate them for up to 3 days to maintain their freshness and prevent the brie from softening too much. Reheat them in a 350°F oven for 5–7 minutes to restore their flaky texture before serving. Avoid storing them at room temperature, as the cheese and honey filling require refrigeration.
Recipe
Brie and Walnut Honey Tarts
Equipment
- 2 12-cavity Muffin Tin
Ingredients
- 1 sheet Puff Pastry 10"x10"
- 200 grams Brie
- ¾ cup Walnut Pieces
- ½ cup Dried Cranberries
- ¼ cup Liquid Honey
- 2 teaspoon Orange Zest
- 1 teaspoon Flaky Sea Salt
Instructions
- Make sure that you puff pastry if thawed out before starting the recipe. Preheat your oven to 375F and have your muffle molds at-the-ready!1 sheet Puff Pastry
- Cut the 10"x10" of puff pastry into small squares measuring 2.5" x 2.5". Achieve this by cutting the large square in half lengthwise and crosswise, then each square in four smaller squares.
- Place a small square of pastry in each cavity of the muffin mold. Use two 12-cavity muffin mold or bake 8 tarts at a time. Press the pastry in the bottom of the molds, making sure they are centered.
- Prepare the walnuts and dry cranberries by chopping them into small pieces and then combining them. Slice the brie into ¼ inch slices.200 grams Brie, ¾ cup Walnut Pieces, ½ cup Dried Cranberries
- Place enough brie in each tart to cover the bottom, then sprinkle the nut and cranberry mixture on top. Drizzle ½ teaspoon of liquid honey over each tart. Sprinkle with orange zest and flaky salt.¼ cup Liquid Honey, 2 teaspoon Orange Zest, 1 teaspoon Flaky Sea Salt
- Bake the tarts in the preheated 375F oven for 12-15 minutes or until the pastry is lightly golden, making that that the fillings do not become too dark.
- Remove from the oven and let cool completely before serving.
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