Tartelettes aux fruits en pâte feuilletée et crème de ricotta

Ingrédients

• 1 1/2 cups (380g) whole milk ricotta cheese, (strained*)
• 1/2 cup (120ml) heavy cream
• 3/4 cup (90g) powdered sugar, (divided)
• 6 oz cream cheese, (softened)
• 1/2 tsp vanilla extract
• Fresh blueberries, raspberries or strawberries
• Fresh mint, (for garnish (optional))
• 2 sheets frozen puff pastry ((17.3 oz total))
• 1 large egg mixed with 1 Tbsp water
• 1 1/2 Tbsp (19g) granulated sugar

Préparation

1. 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.

2. 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.

3. 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. 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. 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. 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. 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. 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. 9

   Repeat process with second chilled sheet of pastries. Let pastries cool on a wire rack.

10. 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**.