Scatter the mint leaves over the tart pieces and sprinkle with powdered sugar. Let the tarts cool slightly before slicing approximately 6 times across each tart to create thin slices. Transfer to a serving bowl and chill until ready to serve. It will be used as the base for the recipe it will be the ones responsible for holding the jam in place. Using a hand mixer or whisk, whip until soft and billowy. Brush the edges with the cream.īake in the lower half of the oven until golden and crisp, about 20 minutes.įor the whipped cream: While the tarts bake, add the cream, powdered sugar and vanilla to a large bowl. Pinch the corners of each rectangle, creating a slight lip. Cut into rectangles or squares and score a small border on each. Place strawberries on top and dust with additional powdered sugar if desired. Unroll your puff pastry keeping it on the paper it comes rolled in. Spread over the center of the cooled puff pastry. Do the same with the strawberries and the remaining puff pastry rectangles. In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese, heavy cream, lemon zest, salt and powdered sugar until smooth. Season each with a pinch of salt and stir until well combined.ĭivide the blueberries between 2 of the puff pastry rectangles, leaving a 1/4-inch border on all sides. Divide the granulated sugar, cornstarch and lemon juice between the bowls. Set aside.Īdd the blueberries and strawberries to separate bowls. Place 2 puff pastry rectangles on each sheet pan. Cut the puff pastry sheets in half, making 4 rectangles. On a lightly floured work surface, lay out the puff pastry. For the tarts: Preheat the oven to 425 degrees F.
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