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Mini plum tarts with harissa crème

25 minutes

Mini plum tarts with harissa crème

By Abigail Donnelly

Serves 6 mini tarts

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 x 250 g sheet Woolworths Frozen All Butter Puff Pastry Sheets, thawed
6 ripe plums, halved and pitted
2 T brown sugar
1 cup water
1 T Belazu Rose Harissa
125 g Woolworths Cultured Cream Crème Fraîche
30 g pistachios, roughly chopped

Method

1. Preheat oven to 200°C. Using a cookie cutter, cut out 6 rounds of pastry and place on a lined baking tray. Prick with a fork and bake for 12–15 minutes or until puffed and golden. Cool slightly, then gently press the centre of each round with the base of a small cup to create a shallow indent for the filling.

2. In a saucepan, combine plums, water and sugar. Simmer gently for 10–12 minutes or until the plums are tender but holding shape. Cool in the syrup.

3. Mix the Belazu Rose Harissa into crème fraîche. Taste and adjust accordingly.

4. To assemble, top each pastry round with a spoonful of harissa crème, a plum half (or two), and sprinkle with pistachios.

Cook’s note: These tarts aren’t just for dessert – they make a sophisticated addition to a cheese course. Serve them alongside creamy brie or sharp aged cheddar for a memorable sweet-savoury bite.

Photography: Jan Ras
Videography: Romy Wilson
Recipes and production: Abigail Donnelly
Food assistants: Bianca Jones and Bianca Strydom

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Whether you’re adding something new to a weeknight meal or building a dish around one great ingredient, Belazu pastes and pestos make it easy. Shop the full range at Woolworths and enjoy big flavour with minimal effort – there's no need to make it from scratch.

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Mini plum tarts with harissa crème

Mini plum tarts with harissa crème

Ingredients

Method