Puff Pastry Fruit Tarts with Ricotta Cream Filling

Ingredients

• 1 1/2 cups whole milk ricotta cheese, strained
• 1/2 cup heavy cream
• 3/4 cup 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
• 1 large egg mixed with 1 Tbsp water
• 1 1/2 Tbsp granulated sugar

Directions

1. For the filling, beat the heavy cream in a medium bowl with an electric hand mixer on high until it forms soft peaks. Mix in 1/4 cup of the powdered sugar and continue beating until the peaks are firm, then set it aside. In another medium bowl, beat the cream cheese on high until light and fluffy, about 1 minute. Add the remaining 1/2 cup powdered sugar and the vanilla, and mix until combined. Beat in the ricotta until the mixture is fluffy, about 1 minute more. Gently fold in the whipped cream mixture. Cover and refrigerate until thoroughly chilled, and keep it cold until you are ready to fill the pastries. For the best texture, use it within the day.
2. For the pastries, let the puff pastry thaw for about 20 – 30 minutes. It should still feel cold and keep a fairly firm shape, not become fully soft. About halfway through that thawing time, heat the oven to 400 degrees.
3. Open up the pastry sheets and cut each one into 9 squares. The fold lines make handy guides for cutting the dough into strips, and then you can cut each strip into thirds. On each square, score a smaller square inside the border, staying about 1/2-inch in from every edge, but do not cut all the way through.
4. Arrange the pastries on two 18 by 13-inch baking sheets lined with silicone baking mats or parchment paper, leaving at least 1 1/2-inches between them. Put one baking sheet in the refrigerator so those pastries stay cold. Brush the pastries on the other sheet with the egg mixture, then sprinkle them with sugar.
5. Bake for 10 – 15 minutes, until the pastries are puffed and golden. Take them out of the oven and, while they are still warm, carefully trace the scored square again with a sharp knife so the centers sink down.
6. Do the same chilling, brushing, sugaring, baking, and center-cutting with the second sheet of pastries. Move the pastries to a wire rack and let them cool.
7. To assemble, spoon the filling into a piping bag fitted with a star or round tip. Right before serving, pipe the filling into the puff pastry centers, then finish with fresh fruit and mint.