Raspberry White Chocolate Pastry Tarts

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the raspberry filling:

• Add frozen raspberries and water to a saucepan over medium heat.
  2 cups frozen raspberries
• Simmer until the raspberries break down into a thin jam-like consistency.
• Strain to remove seeds, then return the mixture to the saucepan.
• Whisk in the Simply Desserts Sugar Free Raspberry Jel and simmer until thickened. Remove from heat and let cool.
  1 package Simply Desserts Raspberry Jel, ½ cup water

Prepare the pastry

• Roll out the thawed puff pastry and cut it into 6 equal rectangles or squares.
  1 frozen vegan/gluten-free puff pastry sheet
• Brush the edges of each pastry piece with egg wash.
  1 egg
• Assemble the tarts:
• Spoon the raspberry filling onto the center of 3 pastry pieces.
• Place the remaining pastry pieces on top and press the edges together with a fork to seal.

Bake

• Transfer to the prepared baking sheet and brush the tops with egg wash.
• Bake for 15–18 minutes or until golden brown and flaky.
• Finish & serve:
• Let cool slightly, then drizzle with prepared Simply Desserts Sugar-Free White Chocolate Pudding.
  1 package Simply Desserts White Chocolate Pudding, 2 cups milk or oat milk
• Top with sprinkles for an extra fun touch.
  Sprinkles