Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 10 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
10
- 2 sheets puff pastry (cut into 5 x 9cm circles)
- 25grams unsalted butter (for greasing tin)
- 250grams raspberries
- vanilla ice-cream (to serve)
- 1/2 cup choc hazelnut spread
- 2/3 cup caster sugar
Method
Step 1 of 3
Preheat oven to 200°C. Lightly grease 10 holds of a muffin pan with butter. Place one pastry round into each hold, pressing to form a tart shape.
Step 2 of 3
Top each pastry with 1 tsp dollop of choc hazelnut spread, using the back of the spoon to spread slightly into the base. Top with raspberries.
Step 3 of 3
Heat sugar in a small saucepan over medium-high heat. Swirl pan as the sugar melts (do not stir). Cook for 4 minutes or until sugar is completely melted and a dark amber colour. Quickly and carefully spoon over the raspberries. Bake for 15 minutes or until pastry is golden. Carefully remove each tart with a spoon and serve with ice-cream.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.