This Cranberry Brie Mini Tarts Recipe creates perfect holiday appetizers that wow every guest.
The combination of creamy brie cheese, tart cranberries, and flaky pastry delivers an elegant bite-sized treat.
These mini tarts offer the ideal balance of sweet and savory flavors.
Whether hosting a dinner party or attending a potluck, this Cranberry Brie Mini Tarts Recipe guarantees success.
The recipe uses simple ingredients that most home cooks already have in their pantry.
These beautiful tarts look professional but require minimal cooking skills to master perfectly.
When I First Introduced To
I discovered this Cranberry Brie Mini Tarts Recipe during a cozy winter gathering with friends. The host served these delicate appetizers alongside mulled wine.
Everyone immediately asked for the recipe. The perfect blend of textures and flavors made these tarts unforgettable.
Since then, I’ve made them for every special occasion.

Equipment List
- Mini muffin tin (24 cups)
- Rolling pin
- Round cookie cutter (3-inch)
- Small mixing bowl
- Measuring cups and spoons
- Pastry brush
- Wire cooling rack
Ingredients List
- 1 package frozen puff pastry, thawed
- 8 oz brie cheese, rind removed, cubed
- 1/2 cup dried cranberries
- 2 tablespoons honey
- 1/4 cup chopped walnuts
- 1 egg, beaten (for egg wash)
- Fresh thyme sprigs for garnish
Step-by-Step Preparation
- Preheat oven to 375°F (190°C).
- Roll puff pastry on floured surface.
- Cut 24 circles using cookie cutter.
- Press pastry circles into muffin cups.
- Mix cranberries with honey in bowl.
- Place brie cubes in pastry shells.
- Top each with cranberry mixture.
- Sprinkle chopped walnuts over tarts.
- Brush pastry edges with beaten egg.
- Bake for 18-20 minutes until golden.
- Cool in pan for 5 minutes.
- Remove carefully and garnish with thyme.
Recipe Tips
- Frozen pastry tears easily when rolling and cutting into shapes.
- This prevents tough, chewy pieces in your finished mini tarts.
- Too much filling causes messy overflow during the baking process.
- Beaten egg creates beautiful golden color on pastry edges.
- These Cranberry Brie Mini Tarts taste best when slightly warm and fresh.
What to Serve With Cranberry Brie Mini Tarts
- Sparkling Wine – Champagne or prosecco pairs beautifully with the rich brie and tart cranberries, creating an elegant appetizer course.
- Mixed Green Salad – A simple arugula salad with light vinaigrette balances the richness of these savory mini tarts perfectly.
- Charcuterie Board – Arrange these tarts alongside cured meats, additional cheeses, and crackers for a complete appetizer spread.
Conclusion
This Cranberry Brie Mini Tarts Recipe transforms simple ingredients into restaurant-quality appetizers.
The recipe works perfectly for both casual gatherings and formal dinner parties.
Your guests will be impressed by these elegant, flavorful bites that disappear quickly from any serving platter.
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Cranberry Brie Mini Tarts Recipe
Equipment
- Mini muffin tin (24 cups)
- Rolling Pin
- Round cookie cutter (3-inch)
- Small mixing bowl
- Measuring cups and spoons
- Pastry brush
- Wire cooling rack
Ingredients
- 1 package frozen puff pastry thawed
- 8 oz brie cheese rind removed, cubed
- 1/2 cup dried cranberries
- 2 tablespoons honey
- 1/4 cup chopped walnuts
- 1 egg beaten (for egg wash)
- Fresh thyme sprigs for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Roll puff pastry on floured surface.
- Cut 24 circles using cookie cutter.
- Press pastry circles into muffin cups.
- Mix cranberries with honey in bowl.
- Place brie cubes in pastry shells.
- Top each with cranberry mixture.
- Sprinkle chopped walnuts over tarts.
- Brush pastry edges with beaten egg.
- Bake for 18-20 minutes until golden.
- Cool in pan for 5 minutes.
- Remove carefully and garnish with thyme.
Notes
- Frozen pastry tears easily when rolling and cutting into shapes.
- This prevents tough, chewy pieces in your finished mini tarts.
- Too much filling causes messy overflow during the baking process.
- Beaten egg creates beautiful golden color on pastry edges.
- These Cranberry Brie Mini Tarts taste best when slightly warm and fresh.
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