Goat Cheese and Apricot Tarts with Chocolate and Almonds
Tangy goat cheese pairs beautifully with sweet chocolate for an easy yet impressive brunch dessert.
Yield: 6 Servings
1/2 pkg (17 oz pkg) frozen butter puff pastry, thawed and cold
6 oz goat cheese, softened
2 tbsp honey
6 fresh apricots, pitted and sliced
1 pkg (1.6 oz/45 g) Godiva 4 pc. Gold Favor – Truffles
2 tsp 35% whipping cream
3 tbsp toasted sliced almonds
1. Roll out pastry sheet into 10-inch square; cut into six 5- x 3-inch rectangles and place on parchment paper–lined baking sheet. Prick all over with a fork.
2. Mix goat cheese with honey; crumble evenly over pastry. Top with apricots, leaving 1/2-inch border all around. Bake in 400°F oven for about 25 minutes or until edges of pastry are puffed and golden brown.
3. In heatproof bowl set over saucepan of hot (not boiling) water, melt truffles with whipping cream, stirring occasionally, until smooth; working quickly, use a fork to drizzle over tarts. Sprinkle with almonds. Let stand for 5 to 10 minutes or until set.
Tip: Use peaches or plums when apricots are not in season.