BRIE TARTLETS WITH PISTACHIO PRALINE TOPPING

 

brie tartlets

Yield:  Approximately 24 (2 inch) tarts

Ingredients

Pastry for 2 crust (9-inch) pie
2 tablespoons Natural American pistachios, finely chopped
1½ cups Packed dark brown sugar
¼ cup Butter or margarine
3 tablespoons Corn syrup
1 tablespoon Water

cup Coarsely chopped American pistachios
6 ounces Brie cheese

Instructions

Sprinkle rolled pastry with finely chopped pistachios and press into pastry.  Cut and press pastry into 2-inch tart pans.  Bake at 375° F. 10 to 12 minutes or until golden.  Cool; set aside.  Combine sugar, butter, corn syrup and water in saucepan; heat to boiling.  Stir in coarsely chopped pistachios.  Cool slightly.  Cut cheese into ¾ inch squares ¼ inch thick.  Spoon 1 to 2 teaspoons pistachio mixture into bottom of each tart.  Arrange cheese on top of pistachio mixture.