Side Pannel
Berries & Cream Tarts
Berries & Cream Tarts
- Recipe Submitted by Kalina on 09/28/2010
Category: Quick & Easy, Cheesecakes, Desserts
Ingredients List
- 1 8-oz. Sheet Frozen Puff Pastry, thawed
- 1 Egg, beaten
- 1 Tbsp. sugar
- 6 oz. Cream Cheese, at room temperature
- 4 Tbsp. Agave Nectar, divided
- 3 Tbsp. Fresh Lemon Juice, divided
- Zest of one Large Lemon
- 1 Cup Fresh Strawberries (hulled and sliced if big), Blackberries, Raspberries or Blueberries
Directions
1. Preheat oven to 375 degrees F.
2. Unfold the the puff pastry and roll over it with a rolling pin about two-three time, in order to thin it a bit.
3. Line a baking sheet with parchment paper. Using a cookie cutter of about 2" diameter or top of a mason jar, gently cut out circles and put them on the parchment.
4. Using a paring knife, score a 1/4” thick circle border inside each tart cut out. Brush the outer edge with the beaten egg and sprinkle each with the sugar. Insert in the oven and bake on middle rack until golden and puffed, about 14-15 minutes.
5. In the meantime,mix the cream cheese, lemon zest, 2 Tbsp. of the lemon juice, and 3 tbsp. agave nectar until fully mixed and a bit fluffy. Put it in the fridge.
6. Remove the tarts, rescore the circle and press down gently on the middle part to flatten. Allow them to cool about 5 minutes.
7. Dollop about 1 Tbsp. of the creamy mixture in the middle of each tart (again, this will depend on the size). Put the berries in a bowl. Mix the last 1 Tbsp. of agave nectar and 1 Tbsp. lemon juice, pour over the berries and toss to coat. Pile a hefty spoonful of berries on top of the creamy mixture. Serve at room temperature.
2. Unfold the the puff pastry and roll over it with a rolling pin about two-three time, in order to thin it a bit.
3. Line a baking sheet with parchment paper. Using a cookie cutter of about 2" diameter or top of a mason jar, gently cut out circles and put them on the parchment.
4. Using a paring knife, score a 1/4” thick circle border inside each tart cut out. Brush the outer edge with the beaten egg and sprinkle each with the sugar. Insert in the oven and bake on middle rack until golden and puffed, about 14-15 minutes.
5. In the meantime,mix the cream cheese, lemon zest, 2 Tbsp. of the lemon juice, and 3 tbsp. agave nectar until fully mixed and a bit fluffy. Put it in the fridge.
6. Remove the tarts, rescore the circle and press down gently on the middle part to flatten. Allow them to cool about 5 minutes.
7. Dollop about 1 Tbsp. of the creamy mixture in the middle of each tart (again, this will depend on the size). Put the berries in a bowl. Mix the last 1 Tbsp. of agave nectar and 1 Tbsp. lemon juice, pour over the berries and toss to coat. Pile a hefty spoonful of berries on top of the creamy mixture. Serve at room temperature.
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