• 1/2 package (about 240g) frozen butter puff pastry, thawed and cold
  • 170g goat cheese, softened
  • 2 tablespoons honey
  • 6 fresh apricots, pitted and sliced
  • 1 package (45g) Godiva 4-pc. Gold Box Pralines
  • 10ml (2 teaspoons) 35% whipping cream
  • 3 tablespoons toasted sliced almonds


  1. Roll out the pastry sheet into a 25-centimeter square; cut it into six 13- x 7.5-centimeter rectangles and place them on a parchment paper–lined baking sheet. Prick all over with a fork.

  2. Mix the goat cheese with honey; crumble it evenly over the pastry. Top with apricots, leaving a 1.25-centimeter border all around. Bake in a preheated 200°C oven for about 25 minutes or until the edges of the pastry are puffed and golden brown.

  3. In a heatproof bowl set over a saucepan of hot (not boiling) water, melt the pralines with the whipping cream, stirring occasionally, until smooth. Work quickly, and use a fork to drizzle the mixture over the tarts. Sprinkle with almonds. Let them stand for 5 to 10 minutes or until set.

Tip: Use peaches or plums when apricots are not in season.

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