Best 4 Mini Hot Brown Tarts Recipes

Indulge in a delectable culinary journey with our Mini Hot Brown Tarts, a delightful appetizer or brunch dish that combines the classic flavors of an open-faced hot brown sandwich into a convenient and portable tartlet. These tarts boast a flaky, buttery crust, a creamy Mornay sauce, tender turkey or chicken, crispy bacon, and a cheesy topping that will tantalize your taste buds.

But that's not all! This versatile recipe offers endless options to customize and elevate your tarts. Choose from three mouthwatering variations: the Classic Mini Hot Brown Tarts, featuring the traditional combination of turkey or chicken, bacon, and Mornay sauce; the Mini Hot Brown Tarts with Avocado, adding a refreshing and creamy avocado layer; and the Mini Hot Brown Tarts with Roasted Red Peppers, introducing a vibrant and smoky flavor dimension.

So gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will leave you craving more of these Mini Hot Brown Tarts. Let's dive into the recipes and create these delightful treats together!

Here are our top 4 tried and tested recipes!

MINI HOT BROWN TARTS

Mini Hot Brown Tarts image

The famous Hot Brown gets turned into a mini appetizer that has all the flavor of the original. These tarts are super easy to make. A crunchy filo cup is filled with a creamy and rich turkey and bacon filling.

Provided by Christin Mahrlig

Categories Appetizer

Time 30m

Number Of Ingredients 12

Ingredients

1 cup finely chopped roasted turkey breast
6 slices bacon, (cooked and crumbled)
2 tablespoons finely chopped tomato
3 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon white pepper
pinch of cayenne pepper
1/3 cup freshly grated Romano cheese
2 (15-count) boxes mini fillo shells
grape tomatoes cut into slivers for garnish, optional

Steps:

Preheat oven to 325 degrees.
Combine turkey, bacon, and tomato in a medium bowl. Set aside.
In a medium saucepan, melt butter.
Whisk in flour and cook for 1 minute.
Gradually whisk in half-and-half. Cook until sauce thickens.
Remove from heat and stir in salt, pepper, and cheese until cheese is melted.
Pour sauce into bowl with turkey and stir to mix well.
Arrange fillo shells on a baking sheet. Fill each one with filling. Bake 8 to 10 minutes. Garnish with tomato if desired.

MINI FRUIT TARTS

Mini Fruit Tarts image

These little fruit tarts look like they're right out of a pastry shop. Frozen tart shells help speed up the process of making them. I like to use berries to top my tarts, but feel free to use whatever fruit you like.

Provided by Kardea Brown

Categories dessert

Time 1h25m

Yield 8 tarts

Number Of Ingredients 11

Ingredients

One 10-ounce package frozen tart shells, such as Dutch Ann
3 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
2 cups whole milk
2 teaspoons dry sherry
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1/2 cup blueberries
1/2 cup raspberries
1/2 cup apricot jelly

Steps:

Preheat the oven to 375 degrees F.
Place the tart shells on a rimmed baking sheet. Prick the bottoms and sides of the dough with a fork. Bake on the bottom rack until the dough is golden brown and cooked through, 12 to 14 minutes. Remove from the oven. Let the tart shells cool completely on a wire rack.
Meanwhile, make the pastry cream. Whisk together the egg yolks, sugar and cornstarch in a medium bowl. Heat the milk in a medium saucepan until bubbles form around the edges. Gradually add the milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Stir in the sherry. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. Stir in the butter and vanilla and let cool completely.
Spoon the cooled custard into the tart shells. Top with the fruit. Heat the apricot jelly in a saucepan or the microwave until melted. Brush the jelly onto the fruit. Let stand until set.

MINI HOT BROWNS

Mini Hot Browns image

Here's my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon piled on toasted rye bread and then topped with a rich cheese sauce. -Annette Grahl, Midway, Kentucky

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

1 teaspoon chicken bouillon granules
1/4 cup boiling water
3 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup half-and-half cream
1 cup shredded Swiss cheese
18 slices snack rye bread
6 ounces sliced deli turkey
1 small onion, thinly sliced and separated into rings
5 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley

Steps:

Preheat oven to 350°. Dissolve bouillon in water; set aside., In a small saucepan, melt butter over medium heat. Stir in flour until smooth; add cream and bouillon. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cheese until melted. Remove from heat., Place bread on 2 baking sheets. Layer each slice with turkey, onion and cheese mixture. Bake until heated through, 10-12 minutes. (Or preheat broiler and broil until edges of bread are crisp and sauce is bubbly, 3-5 minutes.) Sprinkle with bacon and parsley.

Nutrition Facts : Calories 98 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 246mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

MINI HOT BROWN TARTS

Mini Hot Brown Tarts image

Number Of Ingredients 11

Ingredients

1 cup finely chopped roasted turkey breast
6 slices bacon, cooked and crumbled
2 tablespoons finely chopped tomato
2 1/2 tablespoons all-purpose flour
1 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon white pepper
1 pinch cayenne pepper
1/3 cup freshly grated Romano cheese
2 box 15-count mini phyllo shells
1 handful grape tomatoes cut into slivers for garnish, optional

Steps:

Preheat oven to 325 degrees.
Combine turkey, bacon, and tomato in a medium bowl. Set aside.
In a medium saucepan, melt butter.
Whisk in flour and cook for 1 minute.
Gradually whisk in half-and-half. Cook until sauce thickens.
Remove from heat and stir in salt, pepper, and cheese until cheese is melted.
Pour sauce into bowl with turkey and stir to mix well.
Arrange phyllo shells on a baking sheet. Fill each one with filling. Bake 8 to 10 minutes. Garnish with tomato if desired.

Tips:

To make the perfect hot brown tart crust, use a food processor to combine the flour, butter, and salt. Pulse until the mixture resembles coarse crumbs.
When rolling out the pastry dough, be sure to use a lightly floured surface to prevent sticking.
To prevent the tart shells from shrinking during baking, pre-bake them for 10-12 minutes before filling.
When making the filling, use a good quality smoked turkey. This will give the tarts the best flavor.
Be sure to cook the bacon until it is crispy. This will add a delicious smoky flavor to the tarts.
To make the Mornay sauce, use a good quality Gruyère cheese. This will give the sauce a rich, creamy flavor.
When assembling the tarts, be sure to layer the ingredients in the following order: pastry shell, turkey, bacon, Mornay sauce, and tomatoes.
Bake the tarts until the pastry is golden brown and the Mornay sauce is bubbly.

Conclusion:

Mini hot brown tarts are a delicious and easy-to-make appetizer or main course. They are perfect for any occasion, from a casual get-together to a formal dinner party. With their flaky pastry crust, savory filling, and creamy Mornay sauce, these tarts are sure to be a hit with everyone who tries them.