Mini Asparagus Tarts

 This is a new rexcipe by Pampered Chef. It is delicious and the hot honey really cuts down on the creamyness of the rnach cream cheese. I used a premade Hot Honey that I already had in my pantry.

Tarts
• 6 oz. (175 g) cream cheese, softened
• 1 tbsp (15 mL) ranch dip mix
•  Oil for greasing
•  Flour for dusting
• ½ pkg (17.25 oz. or 397 g) frozen puff pastry (1 sheet), thawed (see cook’s tips)
• 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)
• 12 oz. (350 g) asparagus, trimmed

Hot Honey
• ½ cup (125 mL) honey
• ½-1 tbsp (7–15 mL) hot sauce
• 1. Preheat the oven to 425°F (220°C). Combine the cream cheese and ranch together in a small bowl and set aside. Brush the wells of the Brownie Pan with oil.
  2. Lay the puff pastry on a lightly floured surface. Spread the cream cheese mixture on the puff pastry and cut lengthwise into thirds. Cut the strips into quarters for a total of 12 pieces.
  3. Distribute the Parmesan evenly into the wells of the pan. Cut the asparagus into 2" (5-cm) pieces to fit the wells. Lay 8–10 pieces of asparagus in each well. Lay the puff pastry, cheese-side down, on top of the asparagus. Tuck the edges down and use a fork to pierce the puff pastry a few times.
  4. Bake for 20–25 minutes, or until golden brown. Cool for 3–5 minutes, then carefully flip the tarts onto a sheet pan.
  5. Microwave the honey and hot sauce in a small microwave-safe bowl for 30 seconds; stir to combine. Serve the tarts warm or at room temperature with a drizzle of the hot honey.