Gia Rosetti’s Puff Pastry Berry Tarts
Ingredients:
Tarts:
- 2 sheets frozen puff pastry
- 1 egg mixed with1 tbs water
- 1 ½ tbsps. granulated sugar
Filling:
- 1 ½ cups ricotta cheese
- ½ cup whipping cream
- 1 cup icing sugar
- 1 8oz package cream cheese
- 1 tsp vanilla extract
- 1 cup fresh blueberries, raspberries, and strawberries or whichever berries you prefer to top with
- Fresh mint for garnish
Instructions:
Tarts:
Preheat oven to 400 F.
Thaw puff pastry for 25 minutes or until pastry is still cold and not entirely thawed.
Unfold the pastry and then cut along the fold lines. You’ll have 3 strips per sheet. Fold each strip in on itself twice to make a square, then cut a square into the top of each tart without cutting all the way through, leaving a ½-inch border. Brush with egg wash and sprinkle with granulated sugar.
Transfer pastry squares onto a parchment lined baking sheet. Bake for 15 minutes or until puffed and golden brown. Remove from oven and carefully cut out squares with sharp knife while pastries are still warm.
Filling:
While pastries are baking, beat whipping cream in a medium-sized bowl on high speed. Add 1/2 cup of icing sugar and beat on high until stiff peaks form, then set aside.
In another mixing bowl, beat cream cheese on high speed until fluffy. Add remaining ½ cup of icing sugar and vanilla until well combined. Add ricotta and beat on high until fluffy, then fold in whipped cream mixture. Chill in refrigerator until pastries are completely cooled and ready to be filled.
Once pastries are completely cooled, place filling in pipping bag with star tip. Pipe filling into puff pastry squares, then top with berries and garnish with mint leaf if desired. Enjoy!