Min tartaletas de brie y gelatina de pimiento rojo

Ingredientes

• Avocado oil spray
• 2 cups finely ground almond flour
• 1 teaspoon kosher or fine sea salt
• 2 tablespoons honey
• 6 tablespoons melted coconut oil
• 8 ounces brie (rind removed)
• 8 tablespoons Terrapin Ridge Red Pepper Jelly

Preparación

1. 1

   Preheat oven to 350°F. Spray a 24-tin mini muffin pan lightly with avocado oil spray.

2. 2

   Combine almond flour, salt, honey, and coconut oil, mixing well. Scoop about ½ tablespoon of the mixture into each of the muffin tins. Press the dough firmly and evenly into the bottom and sides of each tin. Prick holes into the dough with a fork.

3. 3

   Bake for 5 minutes or until the crust is just beginning to turn golden brown. Remove from oven, place about 1 teaspoon of brie into each tart shell and return to the oven for 5 minutes or until the cheese has melted. Top with red pepper jelly. Let cool in the pan for 10 minutes then remove the tarts from the pan.

4. 4

   Best served right away.