A flaky puff pastry tarts filled with sweet cream and topped with fresh berries. The perfect sweet treat for the end of the day!
1 sheet frozen puff pastry
1 cup sugar
1 block cream cheese
1/4 cup sour cream
1 large egg mixed with 1 Tbsp water
fruit for topping (I used strawberries, raspberries, blackberries, blueberries)
Powdered sugar - for topping
Preheat oven to 375 degrees F.
Let the puff pastry sheets thaw on the counter for about 20 minutes
Roll out the 10x10-inch puff pastry sheet, and cut into about 8 pieces. I purchase my puff pastry already cut into square. Make them bigger or smaller if you prefer.
Transfer to a parchment lined baking sheet.
Fold the squares in half to get a triangle shape, then cut a little less than 1/2 inch from the edges, from the folded edge up to the center point, leaving an uncut space at the top of the point.
Unfold the pastry. Fold one cut corner over to the inner cut corner on the opposite side. Do the same with the other uncut corner.
Brush remaining sheet of puff pastries with egg mixture
Bake for 15-20 minutes, or until the puff pastry is golden brown. Remove and allow to cool.
In a medium mixing bowl, whip the cream cheese, sugar and sour cream mix until combined. Store in the fridge until ready to use.
To assemble tarts: Transfer filling to a piping bag fitted with a round tip. Pipe filling into puff pastry squares just before serving then top with fresh fruit Top with fruit. Sprinkle with powdered sugar and serve.
Make these tarts bigger or smaller depending on your preference, but note that the baking time may need adjusting. tarts are done when they are golden brown.
Assemble tarts directly before eating, or they may get a bit soggy.