These little guys are great. Small, simple and delicious. I used a recipe from Real Simple, but had to make some adjustments because the original ingredients weren't quite up to snuff for the crowd I was baking for. My parents requested that I make this dessert, but wanted it to be as "healthy" as possible. So, I substituted honey for confectioner's sugar, used low fat cream cheese, and cut down on the amount of heavy cream. I was going to make my own puff pastry, but unfortunately didn't have the time. (Tangent: Did you know that Helene has a recipe for Gluten Free Puff Pastry?!) I also made two different types of filling: one with lemon and the other with lime. My parents actually preferred the lime, so I'm glad I mixed it up.
Ingredients
1 8-oz. Sheet Frozen Puff Pastry, thawed
1 Egg, beaten
6 oz. Reduced Fat Cream Cheese, room temperature
3 Tbsp. Honey, divided
3 Tbsp. Fresh Lemon (or Lime) Juice, divided
Zest of one Large Lemon or Lime
1 Cup Fresh Blueberries
1 Egg, beaten
6 oz. Reduced Fat Cream Cheese, room temperature
3 Tbsp. Honey, divided
3 Tbsp. Fresh Lemon (or Lime) Juice, divided
Zest of one Large Lemon or Lime
1 Cup Fresh Blueberries
Lemon zest and powdered sugar for garnish (optional)
Oven to 375′ degrees
1. Line a baking sheet with parchment paper. Using a cookie cutter or top of a mason jar, gently cut out circles of rolled out puff pastry and put them on the parchment. My cutter was about 2” diameter.
3. With a knife, make a 1/4” thick circle border inside each tart cut out. Brush the outer edge with the beaten egg and sprinkle each with a bit of sugar (1 Tbsp. between all of them). Bake on middle rack until golden and puffed, about 11+/- minutes.
4. In the meantime,mix the cream cheese, lemon zest, 2 Tbsp. of the lemon juice, and 2 tbsp. honey until fully mixed and a bit fluffy. Put it in the fridge.
5. Remove the tarts, rescore the circle and press down gently on the middle part to flatten. Allow them to cool about 5 minutes.
6. Dollop about 1 Tbsp. of the creamy mixture in the middle of each tart. Put the blueberries in a bowl. Warm the remaining 1 Tbsp. honey in the microwave for 15 seconds to loosen it, pour over the berries along with the last 1 Tbsp. of lemon juice and toss to coat. Pile a hefty spoonful of berries on top of the creamy mixture. Serve at room temperature.
3. With a knife, make a 1/4” thick circle border inside each tart cut out. Brush the outer edge with the beaten egg and sprinkle each with a bit of sugar (1 Tbsp. between all of them). Bake on middle rack until golden and puffed, about 11+/- minutes.
4. In the meantime,mix the cream cheese, lemon zest, 2 Tbsp. of the lemon juice, and 2 tbsp. honey until fully mixed and a bit fluffy. Put it in the fridge.
5. Remove the tarts, rescore the circle and press down gently on the middle part to flatten. Allow them to cool about 5 minutes.
6. Dollop about 1 Tbsp. of the creamy mixture in the middle of each tart. Put the blueberries in a bowl. Warm the remaining 1 Tbsp. honey in the microwave for 15 seconds to loosen it, pour over the berries along with the last 1 Tbsp. of lemon juice and toss to coat. Pile a hefty spoonful of berries on top of the creamy mixture. Serve at room temperature.
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