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A 1 Black Cherry Brie Chocolate Walnut Tartlet A1 Recipe

Indulge in these decadent A1 Black Cherry Brie Chocolate Walnut Tartlets! Flaky puff pastry shells cradle creamy French brie, layered with a unique A1 steak sauce-infused black cherry sauce, and finished with rich dark chocolate-covered roasted walnuts. This seasonal, savory-sweet masterpiece is perfect for a sophisticated appetizer or a delightful dessert. A recipe inspired by an original sauce recipe contest entry.

Prep Time 20 mins
Cook Time 35 mins
Calories 541.7 kcal
Protein 14g
Rating 5.0 (4 Reviews)
A 1 Black Cherry Brie Chocolate Walnut Tartlet A1 97

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for A 1 Black Cherry Brie Chocolate Walnut Tartlet A1

  • 1 cup fresh black cherries (or 1 (15 ounce) can, reserving 2 tablespoons of syrup)
  • 1/4 cup granulated sugar
  • 1 tablespoon orange zest
  • 1 teaspoon A1 Steak Sauce
  • 1 tablespoon cornstarch
  • 1/2 cup roasted walnuts
  • 4 ounces dark chocolate
  • 4 ounces French brie cheese, softened
  • 6 frozen puff pastry shells
  • 1 orange (for zest and garnish)
  • 3-4 fresh cherries (for garnish)
  • 2 tablespoons water

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How to Make A 1 Black Cherry Brie Chocolate Walnut Tartlet A1

  1. Preheat oven to the temperature specified on your puff pastry package.
  2. Bake puff pastry shells according to package directions. (Approximately 12-15 minutes)
  3. While pastry bakes, prepare the cherry sauce: In a medium saucepan, combine 1 cup fresh black cherries (or 1 (15 ounce) can, reserving 2 tablespoons of syrup) and 1/4 cup granulated sugar.
  4. Cook over medium heat until cherries soften and release their juices (about 5-7 minutes).
  5. If using canned cherries, stir in 2 tablespoons of the reserved syrup.
  6. Whisk in 1 tablespoon orange zest and 1 teaspoon A1 Steak Sauce until fragrant.
  7. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to form a slurry.
  8. Slowly whisk the cornstarch slurry into the cherry mixture until thickened (about 1-2 minutes).
  9. Remove from heat and let cool completely.
  10. Meanwhile, prepare the chocolate walnuts: In a double boiler or heat-safe bowl set over simmering water, melt 4 ounces of dark chocolate.
  11. Once melted, stir in 1/2 cup roasted walnuts.
  12. Remove from heat and set aside.
  13. Once puff pastry shells are baked and slightly cooled, reduce oven temperature to 250°F (120°C).
  14. Spoon 1 tablespoon of softened French brie into each tart shell. Gently press it into the bottom.
  15. Bake for 1-2 minutes, or until brie is melted and slightly gooey.
  16. Remove from oven and top each tartlet with 1 tablespoon of the cooled cherry sauce.
  17. Sprinkle 1/2 teaspoon of the chocolate walnut mixture over the cherry sauce.
  18. Garnish with a half cherry and a small piece of orange zest.
  19. Serve immediately while warm, alongside a Portuguese port or French rosé (optional).

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

154g

Fat

38g

Carbs

23g

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Starters Appetizers & Snacks Sweets & Sides Desserts European French American Vegetarian Summer Recipes Holiday Recipes Baking

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60 Minutes Or Less Time To Make Course Preparation Occasion Sauces Desserts Condiments Etc Easy Seasonal A1 Sauce