Puff pastry fruit tarts with lemon cream cheese filling
Laura in the Kitchen · ♥ 1.9K likes · 54.5K views · 7 min video
Read about puff pastry bakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 oz cream cheese
- ¼ cup powdered sugar
- 1 sheet store-bought puff pastry
Roll the puff pastry sheet out about an inch larger on all sides.
Rolling and cutting the pastry
Trim the edges square and cut the sheet into eight small rectangles; place on the baking sheet.
Pierce the centre of each with a fork, leaving an unpierced border, so the centre does not puff.
Docking the centres
- 1 whole egg
- 1 tbsp milk, cream or water
Whisk one egg with a tablespoon of milk, cream or water and brush evenly over each tart.
- granulated sugar
Sprinkle with a little granulated sugar and bake until golden brown, 15 to 20 minutes; cool.
If the centres puffed, press them down with a fork while still hot to make a dip for the filling.
- vanilla extract
Mix the softened cream cheese with powdered sugar, a small splash of vanilla and about a quarter cup of lemon curd.
- ¼ cup lemon curd
- ¼ cup heavy cream
Mix in about a quarter cup of heavy cream, whipped ahead, for lightness.
- berries
- powdered sugar
At the last minute, scoop the filling into the tart shells, top with berries, and dust with powdered sugar.
Assemble at the last minute