Description
Delightful bite-sized mini tarts filled with a creamy strawberry cheesecake filling and topped with fresh strawberries.
Ingredients
- 1 package of pre-made puff pastry
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- Fresh strawberries, for topping
- 1 beaten egg, for egg wash
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out puff pastry and cut into small circles to fit into muffin tin.
- Pre-bake the pastry until golden, about 10-12 minutes.
- In a bowl, whip cream cheese, sugar, and vanilla until smooth.
- Chill the filling for at least 20 minutes.
- Once pastry has cooled, pipe or spoon the filling into each shell.
- Top with fresh strawberries.
- Bake again for a few minutes to firm up the filling.
Notes
Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months, thaw in the refrigerator overnight.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American