Créé avec l’IA
Raspberry Chocolate Puff Pastry Tarts
35 min Facile
Ingrédients
4 Portions
- frozen puff pastry, thawed1 sheet
- chocolate spread1/2 cup
- fresh raspberries1 cup
- granulated sugar1 tablespoon
- egg, beaten1 egg
- powdered sugar for dusting
Instructions
- 1
Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
- 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
Cut the pastry into 6 equal squares and transfer them to the prepared baking sheet.
- 4
Spread a thin layer of chocolate spread onto each square, leaving a small border around the edges.
- 5
Place a small handful of fresh raspberries on top of the chocolate spread on each square.
- 6
Sprinkle granulated sugar evenly over the raspberries.
- 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
Bake in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown.
- 9
