Festive Chocolate Star Tarts
1 package puff pastry shells (frozen)
Godiva Dark Chocolate Sea Salt (squares--on the grocery's candy aisle)
Drizzled chocolate (Smucker's Special Recipe Dark Chocolate Sauce)
Star cookie cutter
Before baking puff pastry shells, press a small star cookie cutter into the top (and center) of each shell. Bake the pastry according to directions. Remove from oven. When pastries are cool,
pop out star centers and set aside. Cut Godiva chocolate into pieces and place into shells.
Bake about 3 to 5 minutes or until chocolate has melted.
Remove from oven and cool.
Add whipped cream. Drizzle with chocolate sauce or melted chocolate. I'm fond of store-bought
chocolate sauce for a quick topping. I zapped the jar in the microwave for 20 seconds, then used a fork to add tiny squiggles over the cream and pastry.
Place "star" pastry cut-out on top of the whipped cream.
Dab a little whipped cream on the bottom of a raspberry and place on top of star.
You can add shaved chocolate, if desired, or raspberry jam.
The variations are endless, and all are easy!
Each bite is layered with the crunch of pastry and bittersweet chocolate, with a whisper of sea salt.
The fluffy, cloud-like cream rounds out the texture, adding a just-right softness.