Peanut Butter Chocolate Tarte Soleil

Steps

• 1

  Heat oven to 375°F. Line a 12-inch pizza pan with parchment paper.
• 2

  Roll each piece of puffed pastry to 1/4-inch thick. Use kitchen shears to cut off outer edges of the squares, creating two large rounds. Place one on parchment-lined pizza pan.
• 3

  In a medium-sized bowl, stir together peanut butter, honey and vanilla until well combined. Spread a thin layer across the top of the parchment on the pizza pan, covering all but the last 1/2-inch or so.
• 4

  Sprinkle with 1/2 cup mini chocolate chips.
• 5

  Cover with second round of puffed pastry.
• 6

  Place a 2-inch bowl upside down in the middle of the puffed pastry. Starting on outside edge of tart, cut through both layers of puff pastry until cut reaches edges of bowl. Repeat, cutting tart into 24 strips or “rays”.
• 7

  Remove bowl. Gently place your finger at the top of one ray, press it down to hold it in place, then gently twist several times to the right. Repeat with adjacent ray, twisting it to the left. Repeat until all rays have been twisted.
• 8

  Brush top of pastry with beaten egg, sprinkle with sparkling sugar.
• 9

  Bake for 35-40 minutes, or until golden brown.
• 10

  Melt chocolate chips with coconut oil, stir until smooth. Transfer to an icing bag, snip a small piece from the top of the bag. Drizzle chocolate over tarte. Allow to cool slightly before serving.