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!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1For 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. 2In 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. 3Add 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. 4For 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. 5Unfold 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. 6Transfer 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. 7Transfer one baking sheet of pastries to refrigerator to keep cold. Brush remaining sheet of puff pastries with egg mixture and sprinkle with sugar.
8. 8Bake 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. 9Repeat process with second chilled sheet of pastries. Let pastries cool on a wire rack.
10. 10To 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**.