Ingredients
4 sheets frozen puff pastry
1 cup Nutella
120g white chocolate melts
60g chocolate melts
sprinkles
Method
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Preheat the oven to 175 degrees. Line a large baking sheet with parchment paper.
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Cut out 16 rectangles shapes - 7cm by 10cm - from the puff pastry sheets.
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Spread the Nutella evenly on 8 of the rectangles. Make sure to leave a 1/2 inch border all the way around. Top each one with the remaining puff pastry rectangles. Press the sides together with your fingers, and then use a fork to crimp the edges.
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Gently place the tarts on the baking sheet. Use a knife and cut a few small slits in the top of each tart. Bake them for 20-22 minutes, or until they are a light golden brown. Let cool on the pan for a few minutes, then remove them and place on a wire rack until cooled.
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Melt the chocolates in two separate bowls according to the package directions. Spread the white chocolate over the tops of the cooled tarts.
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Spoon the melted chocolate into a ziplock bag and cut one tip off. Drizzle over the tops of the white chocolate. Top with sprinkles while the chocolate is still wet.
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Let them set before storing in a sealed container.
