These tiny tartlets pack a huge flavor punch, making them a wonderful hors d'oeuvre idea for any party. The recipe below features a gluten-free tart crust made with almond flour that's stuffed with gooey brie cheese, crispy bacon, and sweet cranberries. The result is a super appetizer your guests will adore.
Choose a thick-cut bacon for this recipe, which will lend a bit of chewiness to the tartlets. Cut it into matchsticks, also known as lardons, that are about an inch long and 1/4 inch thick. Cooked over high heat, these bacon bits will get nicely crispy on the outside but will still retain moisture once baked into the tartlets.
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Cooktop Cove
Low-carb bacon cranberry tartlets
12
10 minutes
20 minutes
20 minutes
2 cups almond flour
1 egg
1/3 cup melted butter
1 pinch salt
1 pinch black pepper
juice and rind of 1 orange
1/2 cup low-carb dried cranberries
6 ounces thick-cut bacon
6 ounces brie cheese, cubed
Cooking Spray
Preheat the oven to 350 degrees.
Combine the almond flour, egg, butter, salt, and pepper in a large mixing bowl. Set aside.
Combine the orange juice and the cranberries in a small bowl. Set aside.
Cook the bacon in a frying pan over medium-high heat for about 5 minutes, or until nicely browned. Drain any excess fat and set aside.
Divide the dough into 12 equal portions. Roll each portion into a ball.
Spray the muffin pan with cooking spray.
Press each rolled ball into one of the wells in the nonstick muffin tin.
Drain the cranberries. Evenly distribute the cranberries and the bacon among the pie crusts.
Top with brie cheese.
Bake for 10 minutes, or until the cheese is completely melted. Allow to cool for about 10 minutes before unmolding. Garnish with the orange zest and serve.
