1/2 cup (2 ounces) California walnuts
1 (1.9 ounces) box Phyllo Shells
8 ounces Camembert cheese
3 tablespoons Blackberry jam
Preheat oven to 350°F. Place walnuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, stirring once during cooking.
While walnuts are toasting, place phyllo shells on another parchment-lined baking sheet. Carefully remove the rind from the cheese and cut into 1/2-inch cubes. Place a cube of cheese into each shell and bake for 8 to 10 minutes or until cheese is melted and bubbly.
Spoon about 1/2 teaspoon jam into each tart and top with 1 or 2 toasted walnut pieces.
Transfer to a serving platter and scatter remaining walnuts and cheese cubes around tarts.
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