15 mini phyllo tart shells ▢¼ pound ripe Brie cheese cut into 15 small chunks ▢1 ripe pear small dice ▢¼ shelled pistachios chopped ▢fresh thyme ▢2 tbsp honey or to taste
Preheat the oven to 400°F and line a jelly roll pan with parchment paper.
Add mini tart shells to your pan, spaced at least one inch apart from one another.
Add a piece of Brie to each cup, along with a pear piece and a sprinkle of chopped pistachios.
Repeat and fill all cups.
Sprinkle with thyme and drizzle with a little bit of honey and bake for 8-12 minutes, or until tarts are golden and cheese is melted.