Strawberry-Cointreau Tartlets
We love these savory fresh bites for brunch.
Strawberry-Cointreau Tartlets
Makes 30 tartlets, takes about one hour
Place the following in a food processor and process until smooth:
- 1 (6 oz) container Belle Chèvre fromage blanc (or light cream cheese)
- 1 egg
- 2 tablespoons Cointreau orange liqueur
- 4 tablespoons honey
- 1 tablespoon lemon juice
- pinch of nutmeg
Slowly sift in:
- 2 tablespoons all-purpose flour
Spoon one teaspoon of mixture into:
- 2 (1.9 oz) packages Athens frozen mini phyllo shells
Place filled shells on a baking sheet and bake in 350 degree preheated oven for 10 minutes or until set. Can be made a day ahead to this point.
For topping, toss together:
- 1/2 pint fresh strawberries, cleaned and chopped
- 2 tablespoon sugar
- splash of Cointreau orange liqueur
Right before serving, spoon berry mixture onto tartlets and drizzle with:
- 1/4 cup balsamic vinegar glaze
These tartlets pair very well with champagne. We sabered a bottle of Dom Pérignon P2 for this celebration and we highly recommend the pairing!
