The easiest yet prettiest spring dessert you will ever make!
Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.
Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.
If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.
Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.
Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.
To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.
Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.
Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
1. Preheat oven to 375°F. Unroll refrigerated Puff Pastry Dough and cut into 12 squares (2 cuts along the long side, 3 vertical cuts).
2. Separate squares 1/2 in. on paper. Using the tip of a sharp knife, score a ½ inch border around the pastry, being careful not to cut all the way through. In addition, make ½ inch cut into each corner, cutting all the way through the dough, separating the dough a little. Carefully lift the parchment paper, with the dough squares on it, onto the baking sheet. Prick the center of dough with a fork several times, and brush the scored border with egg wash. Bake for 15 minutes or until the outer edge is puffed and golden brown.
3. Remove from the oven and gently press down the center of the puff pastry with the back of a spoon to flatten it slightly. Keep the border puffed and cool to room temperature.
4. Mix cream cheese, vanilla and lemon curd together in medium sized bowl. Gradually mix in confectioners' sugar until smooth.
5. Use a hand mixer and beat 1/2 cup of heavy cream until stiff peaks form. Fold the whipped cream into the lemon mixture until just combined. Be careful not to overmix as you want the filling to stay light and fluffy.
6. Assemble tarts by scooping 2-3 Tbsp. of whipped topping onto the pastry tarts and smooth the top. Decorate tarts with raspberries and confectioners’ sugar as desired.