Chocolate Hazelnut and Berry Puff Pastry Tart

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This beautiful and scrumptious tart is made with 5 fresh and wholesome ingredients so eat up and enjoy.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: Budget-Friendly, Diabetic-Friendly, Kid-Friendly, Low-Carb, Quick and Easy, Vegetarian

Servings: people

Calories: 151kcal

1 whole-wheat puff pastry sheet (roughly 12 inches by 6 inches)
1/4 cup chocolate hazelnut spread (we used our Skinny Ms. Skinny Nutella Spread)
1/4 cup raspberries fresh
1/4 cup blueberries fresh
1/2 cup strawberries fresh, sliced

Preheat the oven to 425 degrees. Place the puff pastry on a parchment-lined baking sheet. Roll up a small portion of each edge to create a crust. Using a fork, prick just the bottom of the pastry several times. Bake for 20 to 30 minutes or until puffed and golden brown. Let cool.
When the puff pastry has cooled completely, spread the chocolate hazelnut spread over top. If it is too hard to spread over the pastry, warm the chocolate hazelnut spread so it is slightly melted. Sprinkle the berries over top. Chill until ready to serve.

To make this recipe ahead, add the berries just before baking.

Also, to add an egg wash to the crust, use a pastry brush and brush the crust with the wash just before adding the berries.

Egg wash: whip together 1 egg and 1 tablespoon water or milk. Discard any remaining wash.

SmartPoints (Freestyle): 6