Why You’ll Love This Recipe
These tarts are a delicious combination of textures and flavors. The puff pastry shell is golden and crispy, while the cheesecake filling is rich and creamy. The raspberry sauce adds a fruity tang, and the chocolate ganache drizzle takes everything to the next level. Each bite is an explosion of flavor, and these tarts are as beautiful as they are tasty. Whether you’re making them for a gathering or enjoying them as an afternoon treat, they’re sure to impress!
Ingredients
Puff Pastry Tarts
- 2 sheets puff pastry, thawed (490 grams, 11 x 12 inches)
- 1 large egg, whisked
- 1/4 cup turbinado sugar or sanding sugar
Raspberry Sauce Filling
- 6 oz fresh or frozen raspberries (divided 3 oz + 3 oz)
- 3 tbsp granulated sugar
- 4 tsp cornstarch
Ganache
- 3 tbsp heavy whipping cream (boiling hot)
- 1/4 cup semi-sweet chocolate chips
Cheesecake Filling
- 7 oz cream cheese (cold)
- 1/2 cup granulated sugar
- 2/3 cup heavy whipping cream (cold)
- 1 tsp vanilla extract or vanilla emulsion
For Garnish
- 8 oz fresh raspberries, blueberries, or blackberries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
How to Make the Puff Pastry Tarts
- Preheat the Oven:
Preheat the oven to 430°F (220°C) with the rack centered. Prepare a large baking sheet and set it aside. - Prepare the Puff Pastry:
Thaw the puff pastry sheets and remove any excess flour. Place one sheet on top of the other and gently roll to 11″x12″ on a lightly floured surface. Freeze the rolled dough for 20-30 minutes or until firm. - Cut the Tarts:
Use a 2 ½-inch round or scalloped cookie cutter to cut out about 20 circles. Then, use a smaller 1 ¾-inch round cutter to press into the center of each circle without cutting all the way through. This creates the tart shape. - Dock the Dough:
Use a fork to dock the center of each tart, making small indentations. Discard any remaining dough or use a pizza cutter to make square tarts if desired. - Apply Eggwash and Sugar:
Whisk the egg with a pinch of salt, then brush it lightly over each tart. Sprinkle with turbinado sugar and place the tarts on a baking sheet. - Bake the Tarts:
Bake the puff pastry for 18 minutes, or until they are golden and well-puffed. Then, switch the oven to broil for an additional 2-3 minutes to achieve a deep golden color. Keep a close eye on the tarts to avoid burning. - Press the Center:
Remove the tarts from the oven and use a small teaspoon to press down the center of each tart while leaving the borders untouched. Let them cool completely.
How to Make the Raspberry Sauce Filling
- Puree the Raspberries:
Blend 3 ounces of raspberries into a puree. Reserve the other 3 ounces for later. - Cook the Sauce:
In a saucepan, combine the pureed raspberries, sugar, and cornstarch. Heat over medium heat, stirring frequently, until the mixture comes to a boil. Cook for 30 seconds, then remove from heat. - Add the Reserved Raspberries:
Stir in the reserved whole raspberries and allow the sauce to cool completely. Transfer the raspberry sauce to a ziplock bag or pastry bag and set aside.
How to Make the Ganache
- Prepare the Ganache:
Heat the heavy whipping cream in the microwave for 30 seconds until boiling. Add the chocolate chips and let sit for 1-2 minutes. Stir until smooth and set aside to cool.
How to Make the Cheesecake Filling
- Whip the Cream Cheese:
In a stand mixer with the whisk attachment, whip the cold cream cheese for 2-3 minutes until smooth. - Add the Sugar:
Add the sugar to the cream cheese and whip to incorporate. - Add the Cream:
With the mixer running, slowly add the cold heavy cream. Continue to whip until the mixture becomes fluffy and no longer runny (about 2 minutes). - Prepare for Piping:
Transfer the cheesecake filling to a gallon-sized ziplock bag or pastry bag fitted with a ⅓-½ inch round tip.
Assembly
- Fill the Tarts:
Pipe walnut-sized dollops of cheesecake filling into the center of each tart. - Add Raspberry Filling:
Gently press the tip of the raspberry sauce-filled bag into the center of the cheesecake filling and gently squeeze to fill the tart with the raspberry sauce. - Garnish and Drizzle:
Top each tart with 3 fresh raspberries or blueberries. Drizzle the tarts with the remaining chocolate ganache for a rich finish. - Chill and Serve:
Refrigerate the tarts until ready to serve. If serving immediately, freeze them for 30 minutes before serving to ensure they’re properly chilled.
Servings and Timing
- Servings: 20 tarts
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
Variations
- Other Berries: Feel free to use strawberries, blackberries, or mixed berries for the filling or garnish.
- Lemon Zest: Add a pinch of lemon zest to the cheesecake filling for a bright, citrusy twist.
- Nuts: Add a sprinkle of chopped pistachios or almonds on top for extra crunch.
Storage/Reheating
Store these tarts in an airtight container in the fridge for up to 3 days. They’re best enjoyed fresh, but they will last well for a short time. If you need to reheat them, do so carefully in the oven at a low temperature to prevent the filling from melting.
FAQs
1. Can I make these tarts ahead of time?
Yes, you can make the components (puff pastry, cheesecake filling, raspberry sauce, and ganache) ahead of time and assemble them when ready to serve. The assembled tarts can be refrigerated for up to 3 days.
2. Can I freeze these tarts?
Yes, you can freeze the assembled tarts for up to 1 month. Place them in a freezer-safe container, and thaw them in the refrigerator before serving.
3. Can I use a different type of pastry?
Yes, you can use shortcrust pastry or a pre-made tart shell as a substitute for puff pastry, though the texture will be slightly different.
4. Can I omit the chocolate ganache?
Yes, you can skip the ganache if you prefer. The tarts are delicious with just the cheesecake and raspberry filling.
5. Can I make these tarts dairy-free?
To make dairy-free tarts, substitute the cream cheese and heavy cream with non-dairy alternatives such as cashew cream and coconut cream.
Conclusion
These Raspberry Tarts with Cheesecake and Berries are a luxurious yet simple dessert that’s sure to impress. With a crispy puff pastry shell, creamy cheesecake filling, tangy raspberry sauce, and a touch of chocolate ganache, they offer a perfect balance of flavors and textures. Whether for a special occasion or a casual treat, these tarts are bound to be a crowd favorite!
Raspberry Tarts with Cheesecake and Berries
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 20 tarts
- Category: Dessert
- Method: Baked
- Cuisine: French/Italian
- Diet: Vegetarian
Description
These Raspberry Tarts with Cheesecake and Berries feature a flaky puff pastry shell, a smooth cheesecake filling, fresh raspberries, and a rich chocolate ganache drizzle. The perfect balance of sweet, tangy, and creamy, making them ideal for any occasion.
Ingredients
Puff Pastry Tarts
2 sheets puff pastry, thawed (490 grams, 11 x 12 inches)
1 large egg, whisked
1/4 cup turbinado sugar or sanding sugar
Raspberry Sauce Filling
6 oz fresh or frozen raspberries (divided 3 oz + 3 oz)
3 tbsp granulated sugar
4 tsp cornstarch
Ganache
3 tbsp heavy whipping cream (boiling hot)
1/4 cup semi-sweet chocolate chips
Cheesecake Filling
7 oz cream cheese (cold)
1/2 cup granulated sugar
2/3 cup heavy whipping cream (cold)
1 tsp vanilla extract or vanilla emulsion
For Garnish
8 oz fresh raspberries, blueberries, or blackberries
Instructions
- Preheat the Oven: Preheat the oven to 430°F (220°C) with the rack centered. Prepare a large baking sheet and set it aside.
- Prepare the Puff Pastry: Thaw the puff pastry sheets and remove any excess flour. Place one sheet on top of the other and gently roll to 11″x12″. Freeze for 20-30 minutes until firm.
- Cut the Tarts: Use a 2 ½-inch round or scalloped cookie cutter to cut out about 20 circles. Then, use a smaller 1 ¾-inch round cutter to press into the center of each circle without cutting through. This creates the tart shape.
- Dock the Dough: Use a fork to dock the center of each tart, making small indentations. Discard any remaining dough or use a pizza cutter for square tarts if desired.
- Apply Eggwash and Sugar: Whisk the egg with a pinch of salt, brush it lightly over each tart, and sprinkle with turbinado sugar. Place on a baking sheet.
- Bake the Tarts: Bake for 18 minutes or until golden and well-puffed. Switch to broil for 2-3 minutes to achieve a deep golden color. Keep an eye on them to avoid burning.
- Press the Center: Remove from the oven and press the centers down while the edges remain intact. Let them cool completely.
- Make the Raspberry Sauce: Blend 3 oz raspberries into a puree. Combine with sugar and cornstarch in a saucepan and cook until it boils. Stir in the reserved raspberries and let cool. Transfer to a ziplock or pastry bag.
- Make the Ganache: Heat cream until boiling, add chocolate chips, and stir until smooth. Set aside to cool.
- Make the Cheesecake Filling: Whip cream cheese with sugar for 2-3 minutes. Add heavy cream slowly and continue whipping until fluffy. Transfer to a piping bag.
- Assemble the Tarts: Pipe cheesecake filling into each tart. Add raspberry filling and garnish with fresh berries. Drizzle with ganache.
- Chill and Serve: Refrigerate the tarts or freeze for 30 minutes before serving for optimal texture.
Notes
For dairy-free options, substitute cream cheese and heavy cream with cashew or coconut cream.
Freezing assembled tarts for up to 1 month is possible. Thaw in the fridge before serving.
Experiment with other berries like strawberries or blackberries for variation.
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 14g
- Sodium: 25mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
