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
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,
Quick and Easy Peach Puff Pastry Tartlets.
This Sunday, we had the family over for dinner. Hubby made the most amazing BBQ spare ribs, which we served with grilled sweet corn on the cob, cowboy baked beans and a caprese salad. A fresh peach dessert seemed the perfect ending for this BBQ, but I didn’t feel like fussing much.
Knowing I had a package of puff pastry in the freezer, I quickly googled “peaches and puff pastry” and found this wonderful recipe at Natasha’s Kitchen.
These only took about 10 minutes to throw together and 15 minutes to bake for a beautiful and super delicious dessert.
Well – at least that is what I hear…. You’ll have to take my family’s word for how delish they were as I didn’t get to try one. They’re gone (which is always a good sign).
When your sons ask for a second (or a third), you happily feed them and drink a glass of wine instead <wink>! I can make these anytime I want again, but feeding my guys and daughter-in-laws and granddaughter and a bestie – – – seeing smiles, hearing yums, and getting hugs – – – well – that’s all this momma needs.
I’m pretty sure I’ll be making these again! I’m betting sliced apples and walnuts would be a wonderful Autumn version as well as loads of other fruit and nut combinations.
Here’s Natasha’s recipe as I made it.
Quick and Easy Peach Puff Pastry Tartlets
- 1 sheet of frozen puff pastry, thawed 20-30 mins.
- 1 egg
- 2 large fresh peaches
- 2 Tbsp sugar
- 1 Tbsp flour
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1/3 cup sliced almonds
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
Preheat oven to 400˚F.
Cut thawed puff pastry into 9 equal sized squares and place on parchment lined baking sheet or baking stone.
Beat egg in a small bowl and set aside.
Slice peaches and place in a medium mixing bowl. Sprinkle with sugar, flour, cinnamon, and vanilla. Gently fold together.
Place 3 -4 peach slices in the center of each pastry square. Avoid getting peach juice on pastry edges. Brush edges generously with beaten egg. Sprinkle sliced almonds over pastry and peaches.
Bake at 400˚F for 15-18 minutes or until puffed and golden on the edges. Remove from oven and let cool on baking sheet for 10 minutes.
While cooling, make the glaze by stirring together powdered sugar, vanilla and milk in a small bowl or measuring cup. Add more milk if needed to reach desired consistency. Drizzle over cooled tartlets.
Cheers & Hugs,
If you are looking for a fresh, light, simple, yet surprisingly impressive dessert to take to a holiday picnic or serve for a simple weekend dinner party, I’ve created this quick, but scrumptious and beautiful fresh red raspberry puff pastry tart using fresh fruit combined with the convenience of frozen puff pastry.
For the Memorial Day holiday weekend (or Fourth of July or Labor Day), you could use some blueberries in this one too for a red, white, blue theme.
Here’s my easy peasy recipe that is bound to to get rave reviews!
Fresh Red Raspberry Puff Pastry Tart
- I pint fresh red raspberries
- 1/4 cup apricot or raspberry or your favorite jam (I used apricot, because it is what I had, and it made a nice combination of flavors)
- 1 sheet Pepperidge Farms Frozen Puff Pastry (thawed 40 mins. at room temperature)
- 1 Tbsp Honey
- Powdered Sugar for Garnish
Unfold and place sheet of puff pastry on baking stone or baking sheet and turn up edges on all sides to create a crust edge. Poke center with fork 6-8 times to prevent center from raising up too high. Bake at 400 degrees F for approximately 15 minutes or until golden brown.
While still warm, spread jam on bottom of baked puff pastry. Place half of fresh raspberries on top and mash with a fork. Allow to cool completely.
Once cooled, place whole fresh red raspberries on top. Drizzle with honey, and sprinkle with powdered sugar.
To serve, cut into 6 pieces and garnish with a dollop of whipped cream or vanilla ice cream.
Hope you enjoy!
Cheers & Hugs,
In honor of National Cheese Lovers Day today, (you knew that – right?!) I am sharing a yummy new Cheesy Caprese Tart recipe I made this past weekend for the family while we got together to watch football playoff games.
This recipe could also be great for brunch, lunch or even a light dinner. It would be a well-received snack to take to a Super Bowl Party too, I am certain!
Does anything beat ooey, gooey, chewy fresh melted mozarella cheese?! Especially when topped with sweet juicy tomatoes and some lovely fresh basil?! And everything is yummy when on top of golden, flaky puff pastry – right?
This recipe is really simple, yet it turns out looking so impressive, you are going to be a Cheese Lover’s ROCK STAR when you make this!
Caprese Puff Pastry Tarts
- 1 sheet of frozen puff pastry, thawed
- 1 lb fresh mozzarella cheese
- Fresh ripe Campari (my favorite!) or cherry tomatoes
- Fresh basil
- Olive Oil
Roll out the puff pastry sheet and cut into four squares. Top with sliced fresh mozarella and then sliced tomatoes. Drizzle with olive oil, then salt and pepper to taste. Bake in 375 degree F oven for approximately 15 minutes or until puff pastry begins to puff and turn golden brown and cheese is melted and bubbly brown. Remove from oven and top with freshly chopped basil. Tastes wonderful hot or cold.
For small bite-sized tarts, you could cut into 16 squares and do same. You could also do one large “pizza” by not cutting the pastry sheet at all.
ENJOY, and Happy Cheese Lover’s Day!
Cheers & Hugs,