This Mixed Berry Lemon Cream Cheese Tart is an incredibly impressive dessert that takes no time to make. Boasting fresh berries on top of a sweet lemon cream cheese filling and a flaky puff pastry crust.
1 pkg. Wewalka Puff Pastry Dough
1 Tbsp. water
8 oz. cream cheese, softened
4 Tbsp. unsalted butter, softened
1 tsp. vanilla extract
3/4 cup confectioners' sugar
Zest of one lemon
2 Tbsp. lemon juice
1/2 cup blueberries
1/2 cup sliced strawberries
1/2 cup raspberries
- Unroll refrigerated Puff Pastry Dough on enclosed parchment paper and place on a baking sheet. Create a border around the dough by scoring with a knife about 1/2 in. thick, being sure not to cut all the way through. Use a fork to poke holes throughout the center of the dough.
- Blind bake dough for 15-20 min. Once golden brown, remove from oven and press down the puffy center with a flat spatula to make room for the filling and toppings.
- In a bowl, beat cream cheese, butter and vanilla until smooth. Add confectioners' sugar, lemon zest and lemon juice, mixing until completely combined. Spoon and spread onto cooled puff pastry. Top with berries and serve.