FRESH RASPBERRY CREAM CHEESE PUFF PASTRY TART

Fresh Raspberry Cream Cheese Puff Pastry Tart image

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 8

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1 10- inch x 10-inch frozen puff pastry sheet (thawed)
1 cup heavy whipping cream (chilled)
1 8- ounce box cream cheese (softened (room temperature))
3 tablespoons + 3 tablespoons honey (divided)
Zest of 1 medium lemon
2 teaspoon fresh lemon juice
1 teaspoon vanilla extract
3 6-ounce packs Driscoll's raspberries (about 3 cups)

Steps:

Preheat oven to 400 degrees Fahrenheit, or to the temperature recommended on your package of puff pastry. Line a large baking sheet with parchment paper. Sprinkle a little flour on your pastry surface and, with a rolling pin, roll pastry sheet to approx 11-inches by 14-inches in size. Transfer pastry to baking sheet. With a butter knife, lightly score a 1/2-inch border around the edges, then fold the edge up and toward the center, pressing lightly, to create a neat border. Score the center lightly with a knife, taking care to not cut all of the way through (but if you accidentally do, it'll be okay). Bake until golden brown, about 10-12 minutes, or the time indicated on the package of puff pastry. Remove from oven and let cool completely.
Affix a stand mixer or hand mixer with the whisk attachment. In the bowl of the mixer or in a large bowl, beat the heavy whipping cream until soft peaks form. Scoop whipped cream into a medium bowl. To the bowl of the mixer or the large bowl, add the cream cheese, 3 tablespoons honey, lemon zest, lemon juice, and vanilla extract. Whip until smooth and a little fluffy, about 2 minutes.
Fold cream cheese mixture into whipping cream, gently stirring and folding just until blended. Pile the filling into the center of the cooled puff pastry tart shell and, with a butter knife. spread the filling gently toward the edges. Line the top with raspberries, bottoms up. Drizzle with remaining 3 tablespoons honey. Cut into squares and serve.