Red Raspberry Dark Chocolate Puff Pastry Tarts.
Phew! That name is a mouthful….
But it really does say it all!
And I’m betting you would love a mouthful of these simple, but elegant and amazingly delicious treats!
I made these this past weekend for a Sunday family football dinner.
Would you believe me if I told you there are only three ingredients?!?!
Well – four if you count the powdered sugar you sprinkle on top.
Puff Pastry is such a dream to work with!
Keep these ingredients on hand and this recipe up your sleeve when you need a quick, but fabulous dessert or treat.
I’m betting you won’t be sorry. 😉
Red Raspberry Dark Chocolate Puff Pastry Tarts
- 1 17.3 oz package Pepperidge Farms Frozen Puff Pastry Sheets (thawed)
- 1 jar red raspberry preserves or pastry filling
- 1 4.4 oz bar Moser Roth 70% Dark Chocolate (or your favorite), broken into 1 inch pieces.
Preheat oven to 375 degrees F.
Roll out one sheet of puff pastry, and cut into 9 squares approximately 3 1/2 x 3 1/2 inches. Place a teaspoon of raspberry jam in center of each square. Top with a piece of dark chocolate. Pull all four corners to center and pinch to seal.
Bake for 15-18 minutes on baking stone or cookie sheet until puffed and lightly browned. Remove to cooling rack. Sprinkle with powdered sugar.
Serve warm or cold.
Cheers & Hugs,