Puff Pastry Fruit Tarts with Ricotta Cream Filling

Directions

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. 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. 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 .

Thaw puff pastry about 20 - 30 minutes . Preheat oven to 400 degrees about halfway through thawing puff pastry. Unfold dough then cut each sheet into 9 squares . 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. 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. Transfer one baking sheet of pastries to refrigerator to keep cold. Brush remaining sheet of puff pastries with egg mixture and sprinkle with sugar. Bake 10 - 15 minutes until well puffed and golden brown. Remove from oven and immediately , 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. Repeat process with second chilled sheet of pastries. Let pastries cool on a wire rack.

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**.