Dessertscookingclassy5.0
Puff Pastry Fruit Tarts with Ricotta Cream Filling
A elegant yet easy to make dessert! Store-bought puff pastry is cut and baked then filled with a simple ricotta cream filling and topped with fresh fruit. They're crisp and flaky and everyone will love that sweet, rich, fluffy filling!
👥 18 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- oven
- baking sheet
- knife
📝 Preparation Steps
1
For the filling: Whip heavy cream in a medium mixing bowl using an electric hand mixer set on high speed until soft peaks form. Add 1/4 cup of powdered sugar and whip until stiff peaks form, set aside.
cups (380g) whole milk ricotta cheese, (strained*)1 1/2cup (120ml) heavy cream1/2cup (90g) powdered sugar, (divided)3/4
2
In a separate medium mixing bowl whip cream cheese until fluffy, about ⏱️ 1 minute on high speed. Add remaining 1/2 cup powdered sugar and vanilla and mix until combine.
cream cheese, (softened)6 ozcups (380g) whole milk ricotta cheese, (strained*)1 1/2cup (120ml) heavy cream1/2cup (90g) powdered sugar, (divided)3/4
3
Add ricotta and whip until fluffy, about ⏱️ 1 minute longer. Fold in whipped cream mixture. Cover and chill through. Keep chilled until ready to serve pastries (use within the day for best results).
4
For the pastries: Thaw puff pastry about ⏱️ 20 - 30 minutes (it should still be cold, don't thaw entirely through it should hold a fairly stiff shape). Preheat oven to 400 degrees about halfway through thawing puff pastry.
5
Unfold dough then cut each sheet into 9 squares (I used the folds as a guide cutting those into strips, then from there each strip the into thirds). Without cutting all the way through the dough, cut a square inside of each pastry square, coming about 1/2-inch from the edge on all sides.
6
Transfer pastries to two 18 by 13-inch baking sheets lined with silicone baking mats or parchment paper, spacing them at least 1 1/2-inches apart.
7
Transfer one baking sheet of pastries to refrigerator to keep cold. Brush remaining sheet of puff pastries with egg mixture and sprinkle with sugar.
8
Bake ⏱️ 10 - 15 minutes until well puffed and golden brown. Remove from oven and immediately (and gently), follow square previously cut and cut once more using a sharp knife so the pastry will collapse in the center while it's still warm.
9
Repeat process with second chilled sheet of pastries. Let pastries cool on a wire rack.
10
To assemble pastries: Transfer filling to a piping bag fitted with a star or round tip. Pipe filling into puff pastry squares just before serving then top with fresh fruit and mint**.
Fresh mint, (for garnish (optional))
Nutrition Facts
calories
278 kcal
fat Content
19 g
serving Size
1 serving
sugar Content
8 g
sodium Content
122 mg
protein Content
3 g
cholesterol Content
39 mg
carbohydrate Content
21 g
saturated Fat Content
7 g
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