Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin or a standard muffin tin if you prefer larger tarts.
- Unfold the thawed puff pastry sheet onto a lightly floured surface. Gently roll it out a little further if needed to create an even thickness. Using a round cookie cutter that is slightly larger than the openings of your muffin tin cups, cut out circles from the puff pastry.1 sheet puff pastry
- Carefully press each puff pastry circle into the prepared muffin tin cups, gently coaxing them to line the bottom and sides. Prick the bottom of each tart shell a few times with a fork to prevent excessive puffing.1 sheet puff pastry
- Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the puff pastry is lightly golden and beginning to puff up.
- While the pastry bakes, prepare your cream cheese filling. In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and well combined. Gradually add the vanilla extract and heavy cream, beating until the mixture is light and fluffy, creating a luscious cream.4 ounces cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 cup heavy cream
- Once the tart shells have finished their initial bake, carefully remove them from the oven. If they have puffed up significantly in the center, gently press them down with the back of a spoon. Spoon or pipe the cream cheese filling evenly into each partially baked tart shell.4 ounces cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 cup heavy cream
- Return the filled tart shells to the oven and bake for another 8-10 minutes, or until the cream cheese filling is set and lightly golden around the edges, and the puff pastry is a deep golden brown.
- Allow the Cream Tarts to cool in the muffin tin for about 10-15 minutes before carefully removing them to a wire rack to cool completely.
- Once cooled, artfully arrange fresh berries on top of each tart. Optionally, dust with powdered sugar for an extra touch of elegance and garnish with fresh mint leaves.Fresh berries, Powdered sugar, Mint leaves
Notes
Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days. Puff pastry may soften slightly. For longer storage, freeze un-filled tart shells after blind baking.