Cut your brioche into approximately 3 cm thick rounds and fry them on all sides until they are golden brown. Then let your brioche tartlets cool down until they are mostly cool.
While your brioche tartlets are cooling, you can get to work on your Happy Foie. Cut your Happy Foie into slices of about 2 to 3 cm thickness.
As soon as your brioche tartlets have cooled down, you can place the Happy Foie slices on the tartlets and then finish them off with a fruity jam. We opted for a tangy wild berry jam here.