Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Tarts with Cheesecake and Berries

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Amy
  • 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

  1. Preheat the Oven: Preheat the oven to 430°F (220°C) with the rack centered. Prepare a large baking sheet and set it aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Press the Center: Remove from the oven and press the centers down while the edges remain intact. Let them cool completely.
  8. 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.
  9. Make the Ganache: Heat cream until boiling, add chocolate chips, and stir until smooth. Set aside to cool.
  10. 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.
  11. Assemble the Tarts: Pipe cheesecake filling into each tart. Add raspberry filling and garnish with fresh berries. Drizzle with ganache.
  12. 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

Find it online: https://amytasty.com/raspberry-tarts-with-cheesecake-and-berries/