Signature Recipes

Rouge et Noir
Triple Creme Brie Chocolate Tartlets

Created by Chef Steven Richards
for Marin French Cheese Company, Sonoma County, CA

Marin French Cheese Factory’s Rouge et Noir Triple Creme Brie is slightly sweet, with a creamy texture. This Brie is perfect with fresh fruit and Champagne.

1 (8-oz.) pkg. Rouge et Noir Triple Creme Brie
12 mini tart shells (puff pastry or phyllo), baked according
     to package directions
1 small pkg. 60% bittersweet chocolate chips or pieces

Arrange tartlet shells on a tray. Fill tartlet shells three-fourths full with Rouge et Noir Triple

Creme Brie (with or without rind).

Place chocolate pieces in a small microwaveable dish. Microwave on High 15 seconds, stirring until melted. Spoon melted chocolate over Brie or transfer melted chocolate to a plastic bag. Cut off corner of bag and pipe over Brie to cover. Let cool.

To garnish, remove rind from remaining Brie. Place softened Brie into pastry bag fitted with star tip. Pipe star on each tartlet. Chill tartlets up to 2 days or serve at room temperature within 6 hours.

Serves 4