Buttery, crisp almond flour crusts meet a unique blend of melted butter and caffeinated peach powder in these handheld Mini Peach Brie Tarts. The addition of creamy brie creates a distinct contrast, balancing the bright stone-fruit notes with a mellow, earthy richness that is finished beautifully by the herbaceous scent of fresh thyme.

These individual pastries offer an elegant way to elevate a brunch spread or an afternoon snack. The process relies on keeping the butter well-chilled to ensure the pastry achieves that signature flaky bite, while the warm, melted cheese provides a satisfying center that holds up perfectly alongside the subtle peach sweetness.

Serving them warm allows the brie to retain a soft, spreadable consistency that pairs well with the crumbly crust. They are best enjoyed soon after leaving the oven, making them a thoughtful option for hosting where you want to provide a snack that feels a bit more refined than the standard appetizer.

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If you enjoy the balance of flaky pastry and fruit-forward fillings, these peach brie bites are a perfect starting point for your next gathering. Much like these bright, zesty citrus-infused crusts, they rely on high-quality butter pastry to hold their shape. For those who prefer a slightly more traditional pastry experience, you might also find inspiration in the silky, sharp profile of these creamy lemon curd tarts, which provide a similar delicate elegance to any dessert platter.

Key Ingredients

Almond flour: Forms the base of the flakey gluten-free pastry crust.
Butter: Provides the rich fat content for both the pastry and the decadent filling mixture.
Peach flavored BHB powder: Infuses the tart filling with a signature sweet peach flavor profile.
Brie cheese: Melts in the center of the tarts to provide a creamy, savory contrast.
Fresh thyme: Adds an aromatic, herbal finish to the completed mini tarts.

Bite-Sized Treats for Entertaining

Rose & Cardamon Mini Loaves offer a floral, aromatic alternative to fruit-based appetizers when you want to round out a tea-time spread.
Chana Aloo Mini Chaat introduces a savory, spiced contrast that works beautifully alongside sweet tarts for a balanced menu.
Mini Spring Rolls are a reliable, crunchy choice if you are looking to serve a variety of finger foods that appeal to every guest.

Mini Peach Brie Tarts

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Ingredients

Flakey Crust:1 cup fine almond flour8 tablespoons unsalted butter1 teaspoon xanthan gum1⁄8 teaspoon fine sea salt3 tablespoons ice-cold water1 large egg (to use as an egg-wash, not to add to the dough)Tart Filling:6 tablespoons unsalted butter, melted1 packet of Real Ketones Caffeinated Peach D-BHB powder4 ounces of brie cheese, cut in small piecesGarnish:Fresh thyme sprigs

Instructions

Prepare the crust:Unwrap the butter and place in the freezer on a plate for at least 30 minutes so that it becomes very cold.Remove from the freezer and slice in cubes.Add the almond flour, xanthan gum and sea salt to the bowl of a food processor. Pulse until mixed well, then add the cubes of frozen butter and pulse until it is well-combined and a dough starts to form.Add ice-water, one tablespoon at a time, until the dough has finished forming. It will be slightly sticky, but firm enough to handle.Form into a bowl and place it in a bowl in the fridge until ready to roll out and use.When ready to roll out, place it between two sheets of parchment paper and roll out flat, so that it is 1⁄4” thick. Place it on a baking tray and keep it in the fridge until you are ready to use it as your tart base.Prepare the tart filling:Mix the melted butter and Real Ketones Caffeinated Peach D-BHB powder until well combined. It will be thick. Set aside.Prepare your Peach & Brie Tarts:Remove the pastry dough from the fridge and create 8 circles about 4” in diameter.Brush each pastry with a thin layer of egg wash.Scoop large spoonfuls of the butter and Peach D-BHB powder onto each piece of dough. Spread it around the circle so that it covers most of the dough, but not its edges (similar to adding sauce to a pizza crust).Arrange brie slices in the centers of each piece of dough.Place on a baking tray lined with parchment paper and bake in the oven until golden in color, about 12-15 minutes, keeping an eye on them so that they do not burn.Remove from the oven and let cook for a few minutes before garnishing with fresh thyme.Serve between 8, storing any leftovers in an airtight glass container in the fridge for up to 3 days.

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