(serves 4 tarts 4.7 inches in diameter )
10.5 punces (300 gr.) puff pastry
5.3 ounces (150 gr.) mixed dried fruits: raisins, cherries, coconut mango papaya pineapple apple
2.6 ounces (75 gr.) dark chocolate
softened unsalted butter and flour for molds
Prepare the pastry or use the patry ready to use.
Heat the oven to 350° F (180°). Grease and flour the molds, stretch the dough and cut 4 circles about 16 cm. in diameter. Fill the molds with a circle of dough, making the excess overhang, and make small holes in the base of the tarts with a fork. Chop chocolate and the dried fruit mix coarsely, and place the mixture over the dough. Cut 4 circles of 4.7 inches (12 cm.) in diameter and cover the tarts, seal edges by creating a string with the pastry. Bake for about 20 minutes.