Puff Pastry Fruit Tarts with Ricotta Cream Filling

Name: Puff Pastry Fruit Tarts with Ricotta Cream Filling
Yield: 18
Ingredients: 1 1/2 cups (380g) whole milk ricotta cheese, strained*; 1/2 cup (120ml) heavy cream; 3/4 cup (90g) powdered sugar, divided; 6 oz. cream cheese, softened; 1/2 tsp vanilla extract; Fresh blueberries, raspberries or strawberries; Fresh mint, for garnish (optional); 2 sheets frozen puff pastry (17.3 oz total); 1 large egg mixed with 1 Tbsp water; 1 1/2 Tbsp (19g) granulated sugar

Puff Pastry Fruit Tarts with Ricotta Cream Filling was pinched from <a href="http://www.cookingclassy.com/2016/05/puff-pastry-fruit-tarts-ricotta-cream-filling/" target="_blank">www.cookingclassy.com.</a>

INGREDIENTS

•

1 1/2 cups (380g) whole milk ricotta cheese, strained*

•

1/2 cup (120ml) heavy cream

•

3/4 cup (90g) powdered sugar, divided

•

6 oz. cream cheese, softened

•

1/2 tsp vanilla extract

•

Fresh blueberries, raspberries or strawberries

•

Fresh mint, for garnish (optional)

•

2 sheets frozen puff pastry (17.3 oz total)

•

1 large egg mixed with 1 Tbsp water

•

1 1/2 Tbsp (19g) granulated sugar

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes