Description
Quick and easy puff pastry tarts filled with almond cream cheese filling and topped with fresh berries and almonds.
Ingredients
Scale
- 2 sheets puff pastry, thawed
- 1 egg, beaten
- 8 oz cream cheese
- 1/4 cup heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla bean paste (or vanilla extract)
- 1 tsp almond extract
- 1/4 cup raspberries
- 1/4 cup blueberries
- 2 tbsp sliced almonds
Instructions
- Preheat oven to 400 degrees F.
- Line 2 baking sheets with parchment paper.
- Place the puff pastry on parchment paper, and brush with beaten egg wash.
- Poke the puff pastry thoroughly with a fork (otherwise it will puff up a lot).
- Bake in preheated oven for 15 minutes.
- Let cool completely.
- Make the cream filling by beating together cream cheese, heavy cream, powdered sugar, and the extracts.
- Spread filling over cooled puff pastry.
- Top with berries and almonds.
- Refrigerate at least 2 hours to let filling set.
- Keep refrigerated until ready to serve.
- Cut into square/slices and serve.
Notes
If you want to make one large tart, you can pinch the puff pastry doughs together before baking them, using wet fingers, and placing them on one large baking sheet. You can also cut this recipe in half and just make one smaller tart (using one puff pastry sheet), and cut the cream cheese filling in half.
- Category: Baking