Brie Tartlets With Pistachio Praline Topping

Approximately 24 (2 inch) tarts.

Pastry for 2 crust (9-inch) pie
2 tablespoons Natural American pistachios, finely chopped
1 ½ cups Packed dark brown sugar
¼ cup Butter or margarine
3 tablespoons Corn syrup
1 tablespoon Water
2/3 cup Coarsely chopped American pistachios
6 ounces Brie cheese


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.