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!
Notes
Once filled, they should stay crisp for about 2 hours, and they should be kept cold.