It’s a Mini raspberry tartlet with cream cheese and lemon filling! Ready-made Puff pastry saves time and a great dessert helper!! Great dessert to make for the 8th day of 12th DAYS OF CHRISTMAS PIES AND TARTS!!
During the holidays, usually there are so many hustle and bustle that’s going on around us. Decorating our Christmas tree, buying presents, making memories with the kids like building a gingerbread house. So if we can get help with our baking, why not? As with this recipe, it’s Puff pastry! The magical, delicious, can get anywhere ingredients is also great because you can always buy a few and it can stay in the freezer until you need it.
Puff pastry is a great helper. It can be savory, it can for dessert, it can be for appetizers, entree and dessert! If you want to make from scratch, you only need 4 ingredients. Flour, water, salt, and butter. Now the ingredients might be simple but making it do take skills and lots and lots of practice. For now we will use the ready-made ones that we find in the freezer aisle, but this is for sure going into my baking project!!
First cut out your rectangle of the puff pastry. You can make this any shape, any size, but for this recipe I will be making a rectangle. Then score about 1 cm from the edges. Now scoring is different than cutting. It’s not going all the way through.
Then brush the outside edges with egg wash and sprinkle it with turbinado sugar.
Bake it for about 12-15 minutes. The middle part will puff up a little bit. Just push it down with the back of a spoon to make the cavity.
Then pipe the cream cheese filling into the cavity.
Then arrange the raspberries on top. You can line them up or chop them up in little pieces then scatter. Its yummy either way!!
It’ so cute!!!
Great for your holiday dessert plate!!
Happy Baking!!
| Servings |
30 mini tartlets
|
- 1 package Puff pastry
- 1 egg whisked
- 1/4 cup turbinado sugar
- 4 oz cream cheese
- 1/2 cup powdered sugar
- 1 lemon zested
- Juice of 1 lemon
- 1 tsp vanilla extract
- 1 pint of raspberry cleaned
Ingredients
Puff Pastry
Cream cheese filling
Topping
|
|
- Open the puff pastry from the package and set it on your countertop for about 30 minutes.
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
- Unfold the pastry and cut into 3x2 inch rectangles.
- Score about 1 cm all around the rectangle with a dinner knife. Do not cut through.
- Brush the edges with egg wash and sprinkle with sugar.
- Prick the inside of the rectangle with a fork so it will not puff up.
- Bake for about 12-15 minutes. If the middle part still puffs up, just push it down with a spoon so that you will have a cavity to put in the cream cheese filling. Set aside.
- In a stand mixer bowl, mix together the cream cheese and powdered sugar.
- Add lemon juice, lemon zest and vanilla extract. Mix again.
- Put it in a piping bag and pipe it into the middle of the rectangle.
- Arrange the berries on top.
