Dark Chocolate Raspberry Puff Pastry Tarts
These raspberry puff pastry tarts are easy, fun and delicious! Mini and bite-sized, they are filled with raspberries and dark chocolate, then baked until flaky and golden and so wonderful. They are adorable too!
Ingredients
- 1 sheet puff pastry, thawed if frozen
- 2 cups frozen raspberries
- 1 tablespoon sugar
- 1 teaspoon flour
- pinch of kosher salt
- 1 teaspoon fresh lemon juice
- 6 ounces dark chocolate, chopped
- 1 egg + 1 teaspoon water, for egg wash
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Use a biscuit or cookie cutter (I used one 2.5-3 inches in diameter) to cut rounds out of the pastry. I cut 6 rounds total. Place them on the parchment paper.
- Place the raspberries in a bowl and toss with the sugar, flour and salt. Toss with the lemon juice.
- Add some raspberries to the center of each pastry round. Top with the chopped chocolate - a tablespoon or 2. Save some chocolate to melt at the end.
- Fold the edges of the pastry up over the raspberries, the whole way around.
- Whisk together the egg and water, then use a pastry brush to brush the puff pastry. This will give it shine.
- Place the sheet in the oven and bake for 12-15 minutes. These may need a little longer too! You want the pastry to be golden and puffed.
- While they bake, melt the remaining chocolate. I just do this in the microwave. I melt for 30 seconds on 50% power and stir after each time until melted.
- When the tarts are finished, drizzle more chocolate on top. Serve! These can be served warm or shortly after cooling.
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