Puff Pastry Raspberry Tars are so quick to prepare and absolutely delicious! Flaky, golden puff pastry, sweet cream cheese, and a delicious fresh fruit on top!
If there is one thing I love, it is easy party desserts and it does not get much easier than a mini puff pastry recipe! In fact, it is pretty much my go to recipe anytime I am looking for fun desserts to make for a party!
Made with just few ingredients and topped with your favorite berries, puff pastry recipes don’t get much easier than this! They’re fun desserts to make and they taste amazing too!
As I’m a huge fan of baking everything mini and inside a muffin tin… these little tarts were no exception. They worked perfectly and tasted oh, so good. Perfect for little ones to help make and bake in the kitchen!
Why you will love this dessert?
A great desert: This tart is the perfect dessert recipe all year round! It is the perfect dessert for a brunch, tea or for after dinner.
Kid friendly: This is also a wonderful recipe that you can get your kid’s help with in the kitchen!
Have them poke the center of the puff pastry, pipe filling on the pastry and place the raspberries on top.
A delicious cream cheese filling: Made with cream cheese, sugar, vanilla extract and whipped topping, this filling is decadent, light and so delicious!
How Long Raspberry Tarts Last in the Fridge?
Fully assembled raspberry tarts can be stored in an airtight container in the fridge for 1-2 days. For the best results, I recommend storing the tarts without the fruit, then adding fruit just before serving. The tarts without the fruit can be stored in the fridge for 3-4 days.
Can these be frozen?
No, I do not recommend freezing these tarts. The texture of the cream cheese and raspberry will not hold up when thawed.
Nothing says summer more than fresh raspberries and these Puff Pastry Raspberries Tarts are the perfect simple anytime dessert. Make them with homemade puff pastry or fast and easy with store bought! Enjoy!
- 1 sheets of puff pastry
- 1 egg, beaten
- ½ cup cream cheese, softened
- ½ teaspoon vanilla extract
- ½ whipped topping, thawed
- 1 cup fresh raspberries
- Preheat oven to 375 degrees. Prepare a muffin tin by greasing with nonstick cooking spray.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into 12 squares. Press the pastry squares into the muffin-tin cups.
- Brush the edges of the pastries with the egg. Prick the centers of the pastries with a fork.
- Bake for 10 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation.
- Let the pastries cool in the pans on wire racks for 5 minutes. Remove the tartlet shells from the pans and let cool completely on wire racks.
- Using an electric mixer, beat cream cheese until smooth. Beat in the confectioners' sugar and vanilla extract. Fold in the whipped topping.
- Place filling in a pastry bag fitted with a large star tip.
- Pipe filling on the cut side of each tartlet shells.
- Refrigerate for 10 minutes or until the filling is firm. Top each pastry with 2 raspberries.
- Sprinkle with additional confectioners' sugar, if desired.
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