Made with puff pastry, these tarts are extremely easy to make: a good quick dessert option or a decadent creamy breakfast! This is an extremely adaptable recipe: you can half the recipe, double, or even triple it. One standard batch makes approximately 10-12 puff pastry tarts.
Ingredients:
- 2 Puff Pastry Sheets (330g)
- 200g cream cheese*
- 35g powdered sugar*
- 1/3-1/2 cup frozen berries
- 1 tsp cornstarch
- 1 tbsp water
- 1 egg, beaten
Instructions:
1. Preheat the oven to 200C (400F), thaw two puff pastry sheets
2. On a dusted floured surface, use a 8.5cm (3.3in) diameter cookie cutter to make circles in the puff pastry sheets (to make 10 tarts, you should have 20 circles)
3. On 10 of the circles you cut out, use a knife to carve an inner circle, leaving a 1cm border. Remove the smaller circle.
4. Stack the circle with no inside on top of the one with a full circle. This is to give the tart more volume when rising in the oven
5. Using the beaten egg, generously brush the top of the puff pastries before going in the oven. This is to give a puff pastry a golden brown look. Bake for 10-15 minutes or until golden brown. Once baked, allow it to cool for 5-10 minutes.
6. Whilst the puff pastry is in the oven, prepare the filling. In a separate bowl, combine the powdered sugar and cream cheese. Beat at the lowest speed on a hand mixer, until the mixture comes together and is smooth.
7. Optional: Once the mixture is smooth, place the cream cheese in a piping bag.
8. After making the filling, place the cornstarch and water in a small sauce pan. Add in the frozen berries and cook it on low fire, until the berries thicken. Allow it to cool.
9. Before piping, use a smooth to flatten the centre of the puff pastry tart. Pipe a generous amount of cream cheese in the hole.
10. On top the cream cheese, place a spoonful of the berry mixture. Dust the top with powdered sugar. Serve and enjoy!
Just made them and they are the absolute best things I've ever had! And so easy too!