Puff Pastry Fruit Tarts with Ricotta Cream Filling
Every time I think of Puff Pastry Fruit Tarts with Ricotta Cream Filling, I am transported back to my grandmother’s sunny kitchen, where the aroma of freshly baked pastries danced through the air. It was one of those special days when she delighted us with a batch of these tarts, each one a little work of art adorned with vibrant fruits and a creamy filling that felt like a hug in dessert form. The flaky, buttery texture of the puff pastry contrasted beautifully with the sweet and creamy ricotta filling, making each bite an experience to savor. The best part was watching the joy on my family’s faces as they took their first bites, laughter echoing around the table as we indulged in this delightful treat.
Now, I find myself making these tarts for friends during gatherings, sharing that same love and joy that my grandmother instilled in me. It’s become a tradition of sorts, a way to connect with loved ones over delicious food. The recipe is simple yet allows for a personal touch, whether it’s the choice of fruit on top or how I whip the filling. No matter how you make them, Puff Pastry Fruit Tarts with Ricotta Cream Filling always brings smiles and memories to the table.
Recipe Snapshot
50 mins
25 mins
25 mins
Medium
220 kcal
4g g
Gluten-Free, Low FODMAP
12g g
Baking Sheet, Oven, Food Processor, Mixing Bowl
The Magic of This Puff Pastry Fruit Tarts with Ricotta Cream Filling
1. Flaky Pastry Perfection
One of the standout features of these tarts is the puff pastry. Its flaky layers create a delightful crunch that holds the rich filling perfectly. When you bite into a tart, the pastry shatters just right, allowing the creamy filling to burst forth in a satisfying way. It’s this contrast in textures that makes every bite memorable.
2. Creamy Filling with Character
The richness of the ricotta combined with the smoothness of the cream cheese and heavy cream creates a luxurious filling that’s not too sweet. You can adjust the level of sweetness by varying the amount of powdered sugar based on your preference. This flexibility makes it easy to cater to different tastes, whether you prefer a touch of sweetness or a more pronounced flavor.
3. Fresh Fruit Showcase
Using seasonal fruits not only adds a pop of color but also elevates the flavor profile of the tarts. Fresh blueberries, strawberries, or raspberries introduce a refreshing element that complements the rich filling beautifully. The combination of flavors is a celebration of the season, making these tarts perfect for springtime gatherings or summer barbecues.
4. Easy to Make and Customize
Even if you’re not an experienced baker, these tarts are surprisingly easy to make. With store-bought puff pastry, you can whip them up in no time, leaving you more time to enjoy with your guests. Plus, you can customize them with different fruits or even add a drizzle of honey or chocolate for an extra touch of elegance.
5. A Crowd-Pleaser
These tarts are not just a treat for yourself; they’re a hit at any gathering. Whether it’s a brunch with friends, a birthday party, or simply a family dinner, Puff Pastry Fruit Tarts with Ricotta Cream Filling are guaranteed to impress. The vibrant colors and delicious flavors will entice everyone to try them, and trust me, they won’t be able to resist going back for seconds!
6. Nostalgic and Heartwarming
Finally, one of the most compelling reasons to make these tarts is the nostalgia they bring. They hold a special place in my heart, reminding me of family times spent in the kitchen. Each time I prepare them, I feel as though I’m continuing a family tradition, passing on the love of cooking and sharing wonderful moments with those I cherish.
What to Buy for Puff Pastry Fruit Tarts with Ricotta Cream Filling
When preparing Puff Pastry Fruit Tarts with Ricotta Cream Filling, choosing the right ingredients is crucial to achieve the perfect balance of flavor and texture. Each component plays a vital role in creating that delightful bite. The key ingredients include fresh fruits, creamy cheeses, and high-quality puff pastry, all coming together in a way that celebrates their individual qualities while harmonizing beautifully in this dessert.
- Whole Milk Ricotta Cheese: 1 1/2 cups (380g) strained. This creamy cheese offers a rich base for the filling, bringing a luscious texture that pairs wonderfully with the other ingredients.
- Heavy Cream: 1/2 cup (120ml). Whipping this cream adds airiness to the filling, ensuring it’s light and fluffy.
- Powdered Sugar: 3/4 cup (90g), divided. This sugar sweetens the filling without leaving grainy bits, perfect for a smooth texture.
- Cream Cheese: 6 oz, softened. This adds a tangy richness to the filling that complements the sweetness of the ricotta and cream.
- Vanilla Extract: 1/2 tsp. A hint of vanilla rounds out the flavors, making the filling taste more indulgent.
- Fresh Fruits: Blueberries, raspberries, or strawberries. These add vibrant color and fresh flavors to the tarts, providing a refreshing contrast to the creamy filling.
- Fresh Mint: For garnish (optional). This adds a pop of color and a refreshing aroma, enhancing the visual appeal.
- Frozen Puff Pastry: 2 sheets (17.3 oz total). The star of the show, this pastry becomes flaky and golden when baked, serving as the perfect vessel for the filling.
- Egg: 1 large, mixed with 1 Tbsp water. This egg wash creates a beautiful golden sheen on the pastries.
- Granulated Sugar: 1 1/2 Tbsp (19g). Sprinkling sugar on the pastries before baking gives them a sweet crunch.
Puff Pastry Fruit Tarts with Ricotta Cream Filling Instructions
Making Puff Pastry Fruit Tarts with Ricotta Cream Filling is an enjoyable process, filled with the anticipation of creating something special. Follow these steps to ensure your tarts turn out perfectly!
For the filling, start by whipping the heavy cream in a medium mixing bowl. I use an electric hand mixer set on high speed to achieve soft peaks, around 2 to 3 minutes. When it’s ready, you’ll see the peaks gently fold over when you lift the whisk. Set aside this light and airy cream.
In a separate bowl, whip the cream cheese for about a minute on high speed until it becomes fluffy. It should look light in color and texture. Add in the remaining powdered sugar and vanilla extract, mixing until fully combined and smooth. The mixture should be creamy without lumps.
Next, gently fold in the whipped heavy cream into the cream cheese mixture. Use a spatula for this, incorporating the whipped cream until just combined. Be careful not to overmix; you want to keep that fluffiness. Once combined, cover the filling and chill it in the refrigerator.
While the filling chills, it’s time to prepare the puff pastry. Thaw the sheets for about 20 to 30 minutes. They should be cold but pliable enough to handle. Preheat your oven to 400 degrees Fahrenheit halfway through the thawing process.
Unfold the dough on a clean surface and cut each sheet into 9 squares, using the folds as guides. Additionally, cut a smaller square within each pastry square, making sure not to cut all the way through. This will help the pastry puff up nicely while baking.
Transfer the prepared pastries to two baking sheets lined with silicone mats or parchment paper, spacing them about 1 1/2 inches apart. Once you’ve placed them, cover one baking sheet with plastic wrap and keep it in the fridge to stay cold.
Brush the remaining sheet of pastries with the egg mixture made from the large egg and water. Sprinkle a little granulated sugar over the top for a sweet finish.
Bake the tarts in the preheated oven for 10 to 15 minutes until they puff up and turn a lovely golden brown. Keep an eye on them to prevent over-baking! Once they’re out, gently re-score the inner square with a sharp knife while they’re still warm to create that perfect collapse.
Repeat the process with the second baking sheet of pastries. Let them cool completely on a wire rack. This is crucial; you want the pastries to be crisp and flaky for the best texture.
Finally, to assemble the Puff Pastry Fruit Tarts with Ricotta Cream Filling, transfer the chilled filling into a piping bag fitted with a star or round tip. Just before serving, pipe the filling into the center of each pastry square, then top with fresh fruit and a sprig of fresh mint for garnish. Enjoy immediately to keep that delightful crispness!
Things Worth Knowing
- Keep the puff pastry cold: Ensuring the pastry remains cold before baking helps it puff up beautifully in the oven.
- Don’t overmix the filling: When folding in the whipped cream, be gentle to maintain the airy texture.
- Use fresh ingredients: Fresh fruits not only taste better but also enhance the visual appeal of your tarts.
- Check the oven temperature: Every oven is different; it’s wise to keep an eye on the tarts as they bake to achieve the perfect golden brown.
Expert Tips about Puff Pastry Fruit Tarts with Ricotta Cream Filling
When making Puff Pastry Fruit Tarts with Ricotta Cream Filling, a few expert tips can make a big difference in the outcome. Here are some insights to ensure your tarts turn out delicious every time.
- Storage: These tarts are best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the fridge for up to 2 days. They may lose some crispness but will still taste great.
- Freezing: While it’s not ideal to freeze filled tarts, you can freeze the unbaked pastry squares. Just thaw and fill them before baking for a freshly made dessert.
- Variations: Feel free to get creative with the filling. Consider adding a bit of lemon zest for a tangy twist or mixing in other cheeses like mascarpone for richness.
- Serving Suggestions: Pair these tarts with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
- Presentation: Dust the finished tarts with powdered sugar just before serving to enhance their visual appeal.
Best Served With
When it comes to serving Puff Pastry Fruit Tarts with Ricotta Cream Filling, the options are abundant. Here are some delightful ways to enjoy these tarts:
- With Coffee or Tea: These tarts make a wonderful pairing with your afternoon coffee or tea, offering a delightful sweet treat to complement your beverage.
- At Brunch: Serve them at brunch gatherings, where their elegant presentation and delicious flavors are sure to impress your guests.
- Summer Picnics: These tarts are perfect for outdoor picnics, providing a refreshing dessert option when the weather is warm.
- After Dinner: Present these tarts as a light dessert after dinner, allowing guests to enjoy a sweet finish without feeling overly stuffed.
- Seasonal Gatherings: They are particularly suitable for spring and summer celebrations, showcasing fresh fruits in their peak season.
- Accompanying Drinks: Pair tarts with sparkling water or a light lemonade for a bright and refreshing meal option.
FAQ
Conclusion
The Puff Pastry Fruit Tarts with Ricotta Cream Filling are truly special, combining rich flavors with airy textures that delight the palate. They’re perfect for any occasion, and their vibrant presentation makes them a standout dessert. I encourage you to try making them for your next gathering or as a sweet treat for yourself. You won’t regret indulging in these delicious tarts!
Puff Pastry Fruit Tarts with Ricotta Cream Filling
Ingredients
Equipment
Method
- For the filling, start by whipping the heavy cream in a medium mixing bowl. I use an electric hand mixer set on high speed to achieve soft peaks, around 2 to 3 minutes. When it’s ready, you’ll see the peaks gently fold over when you lift the whisk. Set aside this light and airy cream.
- In a separate bowl, whip the cream cheese for about a minute on high speed until it becomes fluffy. It should look light in color and texture. Add in the remaining powdered sugar and vanilla extract, mixing until fully combined and smooth. The mixture should be creamy without lumps.
- Next, gently fold in the whipped heavy cream into the cream cheese mixture. Use a spatula for this, incorporating the whipped cream until just combined. Be careful not to overmix; you want to keep that fluffiness. Once combined, cover the filling and chill it in the refrigerator.
- While the filling chills, it’s time to prepare the puff pastry. Thaw the sheets for about 20 to 30 minutes. They should be cold but pliable enough to handle. Preheat your oven to 400 degrees Fahrenheit halfway through the thawing process.
- Unfold the dough on a clean surface and cut each sheet into 9 squares, using the folds as guides. Additionally, cut a smaller square within each pastry square, making sure not to cut all the way through. This will help the pastry puff up nicely while baking.
- Transfer the prepared pastries to two baking sheets lined with silicone mats or parchment paper, spacing them about 1 1/2 inches apart. Once you’ve placed them, cover one baking sheet with plastic wrap and keep it in the fridge to stay cold.
- Brush the remaining sheet of pastries with the egg mixture made from the large egg and water. Sprinkle a little granulated sugar over the top for a sweet finish.
- Bake the tarts in the preheated oven for 10 to 15 minutes until they puff up and turn a lovely golden brown. Keep an eye on them to prevent over-baking! Once they’re out, gently re-score the inner square with a sharp knife while they’re still warm to create that perfect collapse.
- Repeat the process with the second baking sheet of pastries. Let them cool completely on a wire rack. This is crucial; you want the pastries to be crisp and flaky for the best texture.
- Finally, to assemble the Puff Pastry Fruit Tarts with Ricotta Cream Filling, transfer the chilled filling into a piping bag fitted with a star or round tip. Just before serving, pipe the filling into the center of each pastry square, then top with fresh fruit and a sprig of fresh mint for garnish. Enjoy immediately to keep that delightful crispness!
