A-1 Black Cherry Brie & Chocolate Walnut Tartlet #A1
- 12 lb fresh sweet black cherries, pitted and chopped or 2 (16 ounce) canspitted sweet black cherries in syrup, drained with syrup reserved
- 13 cup of finely granulated bakers sugar (1/2 cup if substituting sour canned cherries)
- 1 tablespoon grated orange zest
- 1 tablespoon A.1. Original Sauce (1 1/2 if using canned)
- 2 tablespoons cornstarch
- 12 cup walnuts, chopped into small pieces
- 12 cup dark chocolate chips
- 8 ounces french double cream brie cheese, at room temperature
- 1 (10 ounce) packagefrozen prepared puff pastry shells, 6 prepared according to package directions
- 6 oranges, peels thinly sliced for garnish
- 3 ounces cherries, halved for garnish
- Bake puff pastry shells in the oven according to packaging instructions.
- While pastry is baking, prepare the savory cherry mixture.
- Add the chopped cherries to a medium saucepan over medium heat.
- Heat the cherries until they are hot.
- Fresh cherries will begin to emit juices.
- You may want to add 2 tablespoons of the reserved cherry syrup to the pot if using canned.
- Using a tablespoon at a time, whisk all the sugar into the cherries, stirring constantly.
- Add the orange zest, continue whisking.
- Add the A-1 Steak Sauce 1 teaspoon at a time, continue whisking.
- When the mixture is aromatic and you can clearly detect the A-1 sauce in the mixture, add the corn starch one tablespoon at a time.
- Whisk constantly until fully blended and the cherry sauce begins to thicken.
- Remove from heat to cool.
- Prepare a bain marie to melt the chocolate.
- Use a glass or aluminum bowl that sits snugly on top of a large sauce pan and boil the water on high heat.
- When the water is hot, add the chocolate.
- At this point, your puff pastry shells should be almost done, check to avoid burning.
- If they are done, remove from the oven and lower the oven temperature to 250 degrees.
- Set the shells aside.
- In a small frying pan, add the chopped walnuts and toast until the walnuts are aromatic.
- When the chocolate has melted in the bain marie, fold the walnuts into the chocolate and stir.
- It will be clumpy in appearance.
- Leave it on the bain marie until plating.
- Take one tablespoon of room temperature French Brie and spoon into the pastry shells.
- Use your fingers to move all the cheese into the bottom of the puff pastry shell.
- Return the shells with the Brie into the oven for 1-2 minutes until molten.
- Remove from oven.
- Spoon the cherry mixture on top of the Brie in each shell and then add 1/2 teaspoon of the chocolate walnuts on top.
- Use your fingers to evenly distribute the walnuts across the cherry sauce.
- Plate each dish with some reserved cherry sauce, a few cherries on the side, half a cherry on top of each tartlet and the orange peel garnish on the side.
- Serve hot so that the cheese and cherries are oozing out of the tartlet when cut.
- Serve with a delicious Portuguese port for dessert or a French rose as an appetizer!
- Bon Appetit!
black cherries, bakers sugar, orange zest, cornstarch, walnuts, chocolate chips, cream brie cheese, pastry shells, oranges, cherries
Taken from www.food.com/recipe/a-1-black-cherry-brie-chocolate-walnut-tartlet-a1-518146 (may not work)