Raspberry Chocolate Puff Pastry Tarts

Instructions

1. 1

   Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

2. 2

   Unfold the thawed puff pastry sheet onto a lightly floured surface. Using a rolling pin, gently roll out the pastry to smooth any creases.

3. 3

   Cut the pastry into 6 equal squares and transfer them to the prepared baking sheet.

4. 4

   Spread a thin layer of chocolate spread onto each square, leaving a small border around the edges.

5. 5

   Place a small handful of fresh raspberries on top of the chocolate spread on each square.

6. 6

   Sprinkle granulated sugar evenly over the raspberries.

7. 7

   In a small bowl, beat the egg and brush the edges of each pastry square with the beaten egg. This will give the tarts a golden color when baked.

8. 8

   Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown.

9. 9

   Remove from the oven and let the tarts cool slightly on the baking sheet.

10. 10

    Before serving, dust the tarts with powdered sugar for a sweet, decorative finish.