Puff Pastry Cheesecake Tarts
August 2, 2016 by: Susan Goldsmith
- 2tablespoons butter at room temp
- 18 oz. package cream cheese at room temp
- 1 ½ teaspoons vanilla
- 4tablespoons brown sugar
- 3 teaspoons lemon juice
- ½-1 teaspoon lemon zest
- 1 teaspoon orange liqueur (optional)
- Mix all ingredients with an electric mixer until smooth and set aside.
Blueberry Filling (or any other berry of your choice)
- 2tablespoons water (less if using frozen berries)
- 1tablespoon cornstarch
- 1-3 tablespoons white sugar (depending upon sweetness of berries)
- 1tablespoon lemon juice
- 1teaspoon lemon zest
- 1 cup berries
- 2 teaspoons orange liqueur (optional)
- 1Package frozen puff pastry, thawed
- 1egg beaten to brush on pastry
Preheat oven to 400 and spray regular size muffin tins with cooking spray.
Open up the puff pastry sheets and cut the pastry into three long rectangles along the folds.
Cut each rectangle into three squares so you have nine squares per sheet. Press each square completely into the muffin tins so that the edges show above the top of each tin opening.
Place about 1 heaping teaspoon of the cheese filling on the center of each puff pastry. The cheese mixture will puff up during the baking process. Place a dollop of the fruit filling on top of the cheese filling. Brush the pastry with the beaten egg and bake approximately 20 minutes until pastry is golden brown.
Note: You can use a canned peach or apricot cut side down over the cheese filling instead of the berries. You can also freeze the muffin tins with the tarts and then once frozen, gently pop each tart out of the tins and place in a freezer bag and use as needed by placing tart into a muffin tin frozen (or thawed)and baked at 400 degrees either from frozen or thawed state for 20 minutes. Be sure to wrap tightly in plastic so pastry doesn’t dry out!