Fruit Tarts with Ricotta Cream Filling Recipe

Whip the heavy cream in a medium mixing bowl using an electric hand mixer, set on high speed until soft peaks form. Add 1/4 cup of powdered sugar and whip until stiff peaks form then set aside.

In a separate medium mixing bowl, whip cream cheese until fluffy for about 1 minute on high speed. Add remaining 1/2 cup powdered sugar and vanilla and mix until combine.

Add ricotta and whip until fluffy for about 1 minute longer. Fold in whipped cream mixture. Cover and chill through. Keep chilled until ready to serve pastries.

Thaw puff pastry for about 20 to 30 minutes. Preheat oven to 400 degrees F about halfway through thawing puff pastry.

Unfold dough then cut each sheet into 9 squares. Without cutting all the way through the dough, cut a square inside of each pastry square, coming about 1/2-inch from the edge on all sides.

Transfer pastries to two 18×13-inch baking sheets lined with silicone baking mats or parchment paper, spacing them at least 1 1/2-inches apart.

Transfer one baking sheet of pastries to the refrigerator to keep it cold. Brush the remaining sheet of puff pastries with egg mixture and sprinkle with sugar.

Bake for 10 to 15 minutes until well puffed and golden brown. Remove from oven and immediately follow square previously cut and cut once more using a sharp knife so the pastry will collapse in the center while it’s still warm.

Repeat process with a second chilled sheet of pastries. Let pastries cool on a wire rack.

To assemble pastries, transfer filling to a piping bag fitted with a star or round tip. Pipe filling into puff pastry squares just before serving then top with fresh fruit and mint.