Biscoff Mixed Berry Puff Pastry Tarts

Ingredients

• 2 cup mixed berries (Blueberries and diced strawberries were used)
• 1 tbsp honey (For the berry mixture)
• 1 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1 sheet frozen puff pastry (Defrost according to package instructions; the author gives Pepperidge Farm as an example)
• 1 tbsp honey (Listed separately in the source; intended use is not specified)
• 5.5 tbsp Biscoff spread (Melted; some is used on the pastry and some may be reserved for drizzling)
• sliced almonds (For garnish)
• 1 egg (For brushing the pastry)
• vanilla ice cream (For serving)

Steps

1. 1

   Preheat the oven to 400°F (about 200°C). Line a baking sheet with parchment paper and set it aside.

2. 2

   In a mixing bowl, combine the mixed berries, 1 tablespoon of honey, cornstarch, and fresh lemon juice. Stir until combined.

3. 3

   Unfold the defrosted puff pastry sheet on the prepared baking sheet and cut it into 4 squares.

4. 4

   Spread the melted Biscoff spread over the puff pastry squares.

5. 5

   Divide the berry mixture among the four pastry squares, placing it inside the pastry walls.

6. 6

   Turn the corners of each puff pastry square and brush the pastry with the beaten egg.

7. 7

   Transfer the baking sheet to the preheated oven and bake for 15 minutes, or until the pastry is golden and puffy. Remove from the oven.

8. 8

   Serve the tarts warm with vanilla ice cream, sliced almonds for garnish, and a drizzle of Biscoff spread. Enjoy.

Notes

The source lists honey twice, but only specifies one tablespoon for the berry mixture; the use of the second tablespoon is unclear. The source lists sliced almonds for garnish but does not state when to add them, so they are included at serving. It also does not specify an amount of ice cream or a precise amount of Biscoff reserved for drizzling.

Nutrition per serving

• dessert
• baked
• quick dessert
• individual tarts
• vegetarian
• European-inspired
• berries
• puff pastry