Krustader with Brie and Brown Butter Cream
Crisp tartlet shells with brie cream, browned butter and honey make small bites with creamy, sweet and nutty flavor. This recipe for krustader with brie and bro…
Ingredienser
Instructions
Add the butter to a small saucepan over medium heat.
Let the butter melt and continue heating until it foams, turns golden and smells nutty.
Remove the saucepan from the heat and let the butter cool for a few minutes.
Remove the rind from the brie and cut the cheese into smaller pieces.
Add brie and cream to a bowl.
Pour over the warm browned butter.
Blend everything smooth with an immersion blender or hand mixer into a cream.
Refrigerate the cream for 10 to 15 minutes, until firmer.
Fill each krustade with brie cream.
Drizzle with honey.
Top with fresh thyme and a little flaky salt.
Serve immediately so the krustader stay crisp.
Nutrition per serving
Energi ca. 654 kcal
Protein 19.4 g
Fett 51.6 g
Karbohydrater 29.0 g
Fiber 0.7 g
Sukker 15.1 g
Salt 1.4 g
Tips & tricks
Fill the tartlet shells just before serving. The brie cream can be prepared ahead, but the shells stay crispiest when filled at the end.
Did you know?
Browned butter gives brie cream a nutty depth that suits the mild creamy cheese. Honey adds sweetness, thyme brings herbal aroma and flaky salt balances the richness. In crisp tartlet shells, the contrast between cream and shell is clear in every bite.
