GOAT CHEESE AND APRICOT TARTS WITH CHOCOLATE AND ALMONDS

Ingredients:

• 1/2 package (about 240g) frozen butter puff pastry, thawed and cold
• 170g goat cheese, softened
• 2 tablespoons honey
• 6 fresh apricots, pitted and sliced
• 1 package (45g) Godiva 4-pc. Gold Box Pralines
• 10ml (2 teaspoons) 35% whipping cream
• 3 tablespoons toasted sliced almonds

Instructions:

1. Roll out the pastry sheet into a 25-centimeter square; cut it into six 13- x 7.5-centimeter rectangles and place them on a parchment paper–lined baking sheet. Prick all over with a fork.

2. Mix the goat cheese with honey; crumble it evenly over the pastry. Top with apricots, leaving a 1.25-centimeter border all around. Bake in a preheated 200°C oven for about 25 minutes or until the edges of the pastry are puffed and golden brown.

3. In a heatproof bowl set over a saucepan of hot (not boiling) water, melt the pralines with the whipping cream, stirring occasionally, until smooth. Work quickly, and use a fork to drizzle the mixture over the tarts. Sprinkle with almonds. Let them stand for 5 to 10 minutes or until set.

Tip: Use peaches or plums when apricots are not in season.