Berry Cheesecake Puff Pastry Tart
Here's a berry cheesecake puff pastry tart made with a handful of basic ingredients for the perfect dessert in red, white, and blue.
Servings: 9
Equipment
Ingredients
- 1 Sheet puff pastry
- 1 egg
- 4 Ounces cream cheese at room temperature
- ¼ Cup heavy whipping cream
- ⅓ Cup powdered sugar
- 1 Teaspoon lemon juice
- 1 Cup blueberries fresh
- 1 Cup raspberries fresh
- 1 Tablespoon cane sugar raw or white sugar
Instructions
- Preheat oven to 375°F.
- Unfold pastry onto a parchment lined baking sheet.
- Score the outer 1-inch border of the puff pastry with a sharp knife. Be careful not to cut all the way though.
- Lightly beat the egg and brush the 1-inch border with the beaten egg. Sprinkle the border with raw cane sugar.
- Bake for 18 to 20 minutes or until golden. Remove from the oven and allow to cool. Once cool, gently press the center down to make room for your filling and berries.
- In a medium size bowl, mix the softened cream cheese, heavy cream, powdered sugar and lemon juice, using an electric mixer on a low-medium speed.
- Spread the filling into the center of pastry and top with berries.
- Dust with extra powdered sugar and refrigerate until serving.
Notes
Prevent sogginess: To prevent the puff pastry from becoming soggy, avoid overfilling the baked tart shell with the cheesecake mixture, and consider lightly dusting the pastry with flour before adding the filling.
Even baking: For even baking, prick the bottom of the puff pastry with a fork to prevent it from puffing up too much in the center.
Room temperature: Allow the tart shell to sit at room temperature for 10 to 15 minutes before you bake it. This helps the pastry to relax slightly and promotes even rising during baking.
Cool completely: Allow the pastry shell to cool on a wire rack before filling, serving and storing, to ensure that the cheesecake mixture sets properly and the pastry retains its crispness.
Even baking: For even baking, prick the bottom of the puff pastry with a fork to prevent it from puffing up too much in the center.
Room temperature: Allow the tart shell to sit at room temperature for 10 to 15 minutes before you bake it. This helps the pastry to relax slightly and promotes even rising during baking.
Cool completely: Allow the pastry shell to cool on a wire rack before filling, serving and storing, to ensure that the cheesecake mixture sets properly and the pastry retains its crispness.
Nutrition
Calories: 262kcal | Carbohydrates: 23g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 38mg | Sodium: 116mg | Potassium: 80mg | Fiber: 2g | Sugar: 9g | Vitamin A: 306IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg
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