Coogirl Candy Sweet-Spicy Baked Brie Tartlets with Citrus-Arugula Salad

Coogirl Candy Sweet-Spicy Baked Brie Tartlets with Citrus-Arugula Salad

A bright, elegant appetizer that combines warm, oozy baked brie with the bold sweet-spicy punch of Coogirl Candy. Mini tartlets keep portions tidy for parties while a light citrus-arugula salad cuts through the richness. Coogirl Candy is used two ways: a spoonful melted into the brie and a drizzle over the finished tartlets for bright, sticky heat.

Ingredients

• 1 sheet frozen puff pastry, thawed (about 8 ounces)
• 8 ounces wheel of brie, rind left on
• 6 tablespoons Coogirl Candy, divided (see note)
• 1 large egg, beaten with 1 tablespoon water for egg wash
• 2 tablespoons chopped toasted pecans or walnuts
• 1 teaspoon finely chopped fresh thyme leaves
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper to taste
• Citrus-Arugula Salad
• 4 cups baby arugula
• 1 small Cara Cara or blood orange, segmented and sliced in halves
• 1 small grapefruit, segmented (optional) or 1/2 cup thinly sliced fennel
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon champagne or white wine vinegar
• 1 teaspoon honey or agave
• Salt and pepper to taste

Equipment

• Muffin tin (6 standard cups)
• Rolling pin
• Small paring knife

Instructions

1. Preheat the oven to 400°F (200°C). Lightly butter or spray the muffin tin.
2. On a lightly floured surface, roll the puff pastry into a 10×12 inch rectangle. Cut into six roughly equal squares large enough to line each muffin cup with a little overhang (about 4×4 inches each).
3. Gently press each pastry square into a muffin cup, forming a tart shell with the edges peeking above the rim. Trim any uneven edges if desired.
4. Slice the brie into six even wedges or thick slices. Place one piece of brie into each pastry-lined cup.
5. Spoon 1/2 teaspoon of Coogirl Candy directly onto each brie wedge. The candy will melt into the cheese as it bakes, adding a sweet-spicy core. Reserve the remaining Coogirl Candy for finishing.
6. Sprinkle each tartlet with a little chopped toasted pecans and a pinch of thyme. Add a tiny pinch of lemon zest and a light grind of black pepper to each.
7. Brush the exposed pastry edges with egg wash. Bake for 15 to 18 minutes or until pastry is golden and cheese is bubbling slightly. If pastry browns too quickly, tent with foil.
8. While tartlets bake, make the salad. Whisk together olive oil, vinegar, honey, salt and pepper in a small bowl. Toss the arugula with citrus segments and the dressing just before serving.
9. Remove tartlets from oven and let rest 3 minutes in the tin. Using a small spatula, carefully lift each tartlet out and place on a serving platter.
10. Finish each tartlet with a small spoonful (about 1/2 teaspoon) of Coogirl Candy drizzled over the top for a glossy, spicy-sweet accent. Scatter a touch more toasted nuts and a tiny thyme sprig for garnish.
11. Serve warm alongside the citrus-arugula salad. Encourage guests to spoon a bit of salad onto each tartlet for a refreshing contrast.

Notes

• Coogirl Candy usage: 6 teaspoons used for baking and 3 teaspoons reserved for finishing the tartlets; adjust depending on how bold you want the heat.
• To make ahead: assemble tartlets and refrigerate up to 6 hours. Brush with egg wash and bake just before serving.
• For a vegetarian crunch swap nuts for toasted pumpkin seeds. For a nut-free version omit nuts entirely.

Enjoy these elegant, flavorful tartlets that marry creamy brie, flaky pastry, bright citrus, peppery arugula and the signature sweet-heat of Coogirl Candy.