Cooking Directions

• Spray 12 (2 1/2-inch) muffin-pan cups with vegetable cooking spray. Heat the oven to 375°F.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 12 x 9-inch rectangle. Cut the rectangle into 12 (3-inch) squares. Press the pastry squares into the muffin-pan cups. Brush only the sides of the pastry squares with the egg. Prick the bottom of the pastry square with a fork.
• Bake for 10 minutes or until the tartlet shells are golden brown. Let cool in the pan on a wire rack for 10 minutes. Remove the tartlet shells from the pan and cool completely.
• Beat the cream, sugar and vanilla in a medium bowl with an electric mixer on high speed until stiff peaks form.
• Spoon about 1 tablespoon chocolate hazelnut spread into each tartlet shell.  Top each with 3 to 4 raspberries and 1 teaspoon whipped cream. Garnish with the mint leaves, if desired, and serve immediately.

Ingredients

• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions
• 1 egg, beaten
• 0.5 cup heavy cream
• 1.5 teaspoons confectioners' sugar
• 0.5 teaspoon vanilla extract
• 13 ounces hazelnut chocolate spread(about 1 1/4 cups)
• 1 cup raspberries
• 12 fresh mintleaves