Raspberry Cream Cheese Tart
A raspberry cream cheese filling is spread over a flaky puff pastry shell and topped with fresh raspberries. This dessert is both delicious and simple to prepare.
Servings: 2 tars or 12 people
Total Time: 1 hour, with cooking
1 box frozen puff pastry sheets, thawed at room temperature for no more than 40 minutes.
1 T. milk
sparkling/course sugar, if desired
1 (8 oz.) package cream cheese
1/4 cup seedless raspberry jam
1/2 cup sugar
4 small containers of fresh raspberries
3 T. seedless raspberry jam
Preheat oven to 400 degrees F. Roll 1 pastry sheet out to approximately 12 inches by 10 inches. Brush water around 1/2 inch on the border around the rectangle. Folder the dough (1- 1 1/2 inches around the pastry. Brush water on the four corners of the pastry to seal. Cut 1/4 inch of the outside edge of the pastry off all around the borders (this allows the edges to puff up). Brush edges only with 1 egg beaten with 1 T. milk, taking care not to allow it to run down sides of pastry. Sprinkle borders with course sugar. Make a small cut (score the pastry) just at the sides of the corners of the pastry. Bake pastry on baking sheet for about 12-15 minutes until pastry is golden brown. Press middle of the tart down with the back of spoon if it puffs up during baking. Allow pastry shell to cool. Repeat with remaining pastry dough if desired.
Blend cream cheese, jam, sugar together until well mixed. Spread over cooled tarts. Arrange raspberries over the top of filling. Heat remaining 3 T. jam until it is runny. Brush over the top of the raspberries with a pastry brush. If not eating immediately, refrigerate.