Blackberry Tarts with Goat Cheese and Honey

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 Prepared Puff Pastry Shells (frozen)
• 6 ounces, weight Goat Cheese, Softened
• 3 Tablespoons Light Honey
• 6 ounces, weight Fresh Blackberries
• 3 teaspoons Granulated Sugar
• ½ cups Heavy Cream
• ¼ cups Sour Cream
• 1 Tablespoon Confectioners Sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (204°C). Place the frozen puff pastry shells on a baking sheet and bake according to the package directions, about 15 to 20 minutes, until golden and crisp. Let cool.

2. Meanwhile, toss the fresh blackberries with the granulated sugar in a bowl and let them sit for 10 minutes so they release some juice.

3. In a bowl, beat the softened goat cheese with the sour cream until smooth and spreadable.

4. In a separate cold bowl, whip the heavy cream with the confectioners sugar until soft peaks form.

5. Fold the whipped cream gently into the goat cheese mixture until just combined.

6. Spoon or pipe the goat cheese cream into the cooled pastry shells, dividing it evenly among the six tarts.

7. Top each tart with blackberries, spooning over some of the juices from the bowl.

8. Drizzle each tart with light honey just before serving. Serve right away or chill briefly until ready to eat.