Chocolate & Jam Puff Tarts
I’m just going to go on the record and say it- If a dessert requires precise measurements i’m likely to mess it up.
I dont care how good i am at cooking, baking has never been intuitive to me. The precise measurements and steps to turn simple ingredients into gorgeous and delicious desserts just hasn’t been my forte. And that’s okay (haha, that rhymes.) So whenever i get a chance to make a dessert that can be “played with” a bit, i jump at the opportunity. You’re likely not going to find a recipe on this blog, for a dessert that will be easily messed up if you over or under-measure. It’s just not me. I’m sort of a wing it kind of girl. I’ve always been that way. So that’s why this is the THIRD puff pastry recipe you’ll find on my site. It’s easy to wing puff pastry desserts because no matter how badly you mess up the measurements of the toppings or ingredients, at least you can always fall back on the fact that you have crunchy, flaky puff pastry to bite into. Doesn’t sound terrible to me, which is why i make so much of it.
I know i’ve written about this before but honestly, having a few simple ingredients on hand at all times, really saves you stress when you find out at the last minute that you have guests on their way over. My stress kicks in in high gear and i panic. HOW DO I FEED THESE GUESTS. Well, rest assured that you will never have to worry again if you have jam, chocolate spread, frozen puff pastry sheets and powdered sugar on hand. That’s really all you need to pull together an incredibly easy, impressive and delicious pastry together that your guests will be wow-ed by. Follow on for easy-peasy instructions on how to become the star host[ess].
Give it a try. Leave your feedback and love below! If you make this and share on social media, tag the picture with the hashtag #hungrilyhomemaderecipes.
Prep time: 10 minutes
Bake time: 25 minutes
Yield: 5 individual puff tarts
1. 10 pieces of puff pastry (5” squares)
2. flour for dusting
3. 10 tbsp black cherry jam (or your favorite jam)
4. 10 tbsp nutella (or any chocolate spread you like)
5. 1/2 cup sprinkles of choice (optional)
for the glaze
1. 4 1/2 cups powdered sugar
2. 5 tbsp milk
3. zest of 1 lemon
4. 1 tsp vanilla extract
1. Pre-heat oven to 375 degrees Fahrenheit
2. Set out frozen puff pastry to thaw on counter for 1 hour before you plan to use it, but be sure to keep it in the packaging so that the air does not dry the sheets out.
3. Once the sheets have thawed, dust them with flour and using a rolling pin, roll the pieces to flatten additionally about 1 inch on each side.
4. Lay 5 of the rolled out puff pastry on a parchment lined baking sheet with about 3 inches of space in-between them and spread 2 tbsp of jam and 2 tbsp of nutella on each of the 5 sheets. Spread the nutella first followed by the jam for easiest spreading. Leave about 1/2 inch on each side empty so you can crimp the edges closed.
5. top each of the 5 pieces of puff pastry with a second piece and crimp the edges to close it up. Use a fork and press the fork in to create groves that seal the two pieces together.
6. Place in oven and bake for 25 minutes or until they are puffed up and a light golden brown color on top.
7. While the puff tarts are baking, make the glaze by mixing together the powdered sugar, milk, zest and vanilla. Whisk until no clumps of sugar are present. Set aside until you’re ready to ice the tops.
8. Remove the puff tarts from the oven once they’ve completed baking and allow to cool for 5-10 minutes before glazing the top. Use a spoon to spoon on the glaze over the tops and spread lightly to create drips down the sides.
9. Add sprinkles while the glaze is still runny, let cool and serve!