Blackberry Tarts With Goat Cheese And Honey

• 6 Prepared Puff Pastry Shells (frozen)
• 6 ounces, weight Goat Cheese, Softened
• 3 Tablespoons Light Honey
• 6 ounces, weight Fresh Blackberries
• 3 teaspoons Granulated Sugar
• 1/2 cups Heavy Cream
• 1/4 cups Sour Cream
• 1 Tablespoon Confectioners Sugar

1. Preheat the oven to 425 F.
2. Arrange the pastry shells on a baking sheet, spaced at least an inch apart (with the pre-cut top facing up), and bake for 20 minutes until golden. Remove them from the oven. Allow the shells to cool briefly, then remove the tops (and discard or use for another purpose).
3. While the pastry is baking, combine the softened goat cheese and honey in a bowl, stirring thoroughly until it has a creamy consistency.
4. Rinse the berries, and gently pat them dry.
5. Fill each shell halfway full with the goat cheese mixture, then fill the remaining half with berries. Sprinkle 1/2 teaspoon of granulated sugar on each tart.
6. For the topping: Combine the heavy cream, sour cream and confectioners' sugar in a mixing bowl. Use a mixer and mix at medium-high speed until whipped.
7. Top each tart with the cream and serve immediately.

pastry, cheese, honey, blackberries, sugar, heavy cream, ubc, confectioners sugar

Taken from tastykitchen.com/recipes/desserts/blackberry-tarts-with-goat-cheese-and-honey/ (may not work)