Roasted Red Pepper & Brie Tarts
- Preheat oven to 375°F (190°C). Bake tarts shells on a baking sheet for about 10 minutes or until lightly golden. Cool slightly.
- Whisk dip mix with eggs, basil, milk and pepper.
- Cut the brie into 18 small pieces; divide evenly between the tart shells.
- Pour in equal amounts of egg mixture.
- Bake filled tart shells for about 15 minutes or until filling jiggles only slightly in the middle.
- Serve warm or at room temperature.