1 cup Brie
1/2 cup sour cream
1 tablespoon Worcestershire sauce
1/2 teaspoon lemon juice
1/8 teaspoon salt
1 egg
3 (8 ounce) cans minced clams, drained
1 1/2 cups cooked infant brie cheese
1 (16 ounce) bottle Belgian beer
Preheat oven to 350 degrees F (175 degrees C).
Place the brie on a medium baking sheet. Drizzle with sour cream. In a medium saucepan, combine homemade beer with Worcestershire sauce and lemon juice. Place clams and egg in a separate small bowl and add another 1/2 cup of olive oil. Toss gently until coated with lemon juice, about 5 minutes.
Place the sour cream mixture in a small bowl, pour half of the mixture into the center of the cluster of raspberry tarttle peas, and spread evenly over pitas. Drizzle the remainder mixture over all. Cover with sliced brie. Fill the pan with cheese, tomato slices, Brussels sprouts, Swiss cheese, a potato, sour cream, and garlic powder.
Bake in preheated oven until brie is golden brown, about 40 minutes. Drain tart hearts and roll them in tomato slices.