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1
Bake puff pastry shells in the oven according to packaging instructions.
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2
While pastry is baking, prepare the savory cherry mixture.
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3
Add the chopped cherries to a medium saucepan over medium heat.
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4
Heat the cherries until they are hot.
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5
Fresh cherries will begin to emit juices.
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6
You may want to add 2 tablespoons of the reserved cherry syrup to the pot if using canned.
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7
Using a tablespoon at a time, whisk all the sugar into the cherries, stirring constantly.
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8
Add the orange zest, continue whisking.
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9
Add the A-1 Steak Sauce 1 teaspoon at a time, continue whisking.
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10
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.
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11
Whisk constantly until fully blended and the cherry sauce begins to thicken.
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12
Remove from heat to cool.
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13
Prepare a bain marie to melt the chocolate.
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14
Use a glass or aluminum bowl that sits snugly on top of a large sauce pan and boil the water on high heat.
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15
When the water is hot, add the chocolate.
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16
At this point, your puff pastry shells should be almost done, check to avoid burning.
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17
If they are done, remove from the oven and lower the oven temperature to 250 degrees.
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18
Set the shells aside.
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19
In a small frying pan, add the chopped walnuts and toast until the walnuts are aromatic.
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20
When the chocolate has melted in the bain marie, fold the walnuts into the chocolate and stir.
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21
It will be clumpy in appearance.
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22
Leave it on the bain marie until plating.
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23
Take one tablespoon of room temperature French Brie and spoon into the pastry shells.
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24
Use your fingers to move all the cheese into the bottom of the puff pastry shell.
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25
Return the shells with the Brie into the oven for 1-2 minutes until molten.
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26
Remove from oven.
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27
Spoon the cherry mixture on top of the Brie in each shell and then add 1/2 teaspoon of the chocolate walnuts on top.
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28
Use your fingers to evenly distribute the walnuts across the cherry sauce.
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29
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.
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30
Serve hot so that the cheese and cherries are oozing out of the tartlet when cut.
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31
Serve with a delicious Portuguese port for dessert or a French rose as an appetizer!
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32
Bon Appetit!
