Best Fresh Raspberry Cream Cheese Puff Pastry Tart Recipes

RASPBERRY PUFF PASTRY TART

Steps:

• In a sauce pan over low-medium heat, bring the milk to boiling.
• While you wait for the milk to come to a boil, in a glass bowl, whisk together egg yolks, corn starch, sugar, vanilla, and lemon zest.
• Once the milk is boiling, pour the milk into the bowl, whisking while you pour to create a smooth texture.
• Next, using a hand strainer, pour the custard mixture through the strainer back into the sauce pan to remove any lumps. Heat over medium-low, whisking continuously, until the mixture thickens up well. Add butter and whisk until the butter is melted.
• Remove the custard from heat, pour into a glass bowl and cover with plastic wrap. Place the plastic wrap directly on the top layer of custard to prevent it from hardening while it cools. Allow to cool before assembling the pastries.
• Once the custard cools, line a sheet pan with parchment paper and preheat the oven to 400°F. In a small bowl whisk an egg and set aside to wash the pastry with later.
• Using a cutting board or a clean counter, cut the puff pastry sheet into 12 even sized rectangular pieces. Then slice a rectangle inside of the puff pastry rectangles. Poke the center rectangle with a fork. (See above photos for example)
• Spoon 2 Tbsp of custard in the middle rectangle and then brush the edges with the egg wash. Place raspberries top down on the custard. Bake pastries for 12-13 minutes or until the crust is golden brown.
• Remove from the oven and allow pastries to cool. Sprinkle with confectioners sugar and serve.
• Additional: You can also brush the tarts with raspberry jam for an extra shine. Warm 1-2 Tbsp of jam with 2 tsp. of water in a mini bowl for 30 seconds. Use a pastry brush to apply onto the raspberries.

RASPBERRY TART

Steps:

• Preheat the oven to 350 degrees.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.

FRESH RASPBERRY TURNOVERS

Steps:

• Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
• Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
• Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
• Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
• Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
• Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
• Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
• Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
• Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.