If you need a quick and impressive dessert, this raspberry tart is beautiful and easy to make. The rich and not-too-sweet filling, flavoured with vanilla and a hint of raspberry jam, pairs perfectly with the fresh juicy raspberries. Served as a decadent dessert or a sweet afternoon treat, this raspberry tart is sure to make you want to indulge in two slices!
Directions
- To make filling, place cream cheese, sugar, vanilla and salt in mixer bowl and whisk at medium speed until light and fluffy, 2-3 minutes. Reduce speed and add cream in a thin stream. Increase speed to high and whip until mixture holds stiff peaks, 2-3 minutes. Gently fold in raspberry jam. Keep refrigerated until ready to use.
- On lightly floured counter, roll out puff pastry to 1/8” thickness and cut a 1/2” strip from each edge.
- Prick pastry with the tines of a fork and then lightly brush with egg wash. Place the reserved pastry strips on the edges of the rectangle, pressing gently to attach. Trim as necessary.
- Refrigerate puff pastry while you preheat oven to 400°F.
- Brush pastry one more time with egg wash and bake for 16-18 minutes, or until golden and puffed up. Remove from oven and press down centre using a spoon or offset spatula. Cool completely.
- Spoon filling onto the centre of the tart, then top with raspberries. Dust with icing sugar.
Ingredients
- 1/2 cup Farm Boy™ Cream Cheese Spread (500 g)
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup whipping cream
- 2-3 Tbsp Farm Boy™ Raspberry Jam (250 ml)
- 1 sheet Farm Boy™ Butter Puff Pastry (450 g) thawed overnight in the fridge
- 1 egg whisked with 1 Tbsp water for egg wash
- 2 pints fresh raspberries
- Icing sugar for dusting
