I've recently been on a bit of a desert making spree. During the Easter/Anzac Day long weekend I experimented with two different types of tarts. I don't normally do deserts entirely without recipes, I normally just bend and tweek but I was feeling adventurous and I had leftover cream cheese so I just sort of winged it.
I love the light crunch that puff pastry brings to a dish and by brushing a little sugar syrup over the puff pastry before baking the shells take on a lovely light sweetness to compliment the cheese and strawberries. These tarts are really simple to make and can be whipped up within half an hour. Making them perfect for an impromptu desert.
2 sheets frozen puff pastry
1 tbsp white sugar
2 tbsp boiling water
250g cream cheese
12 tbsp icing sugar
3 tsp lemon juice
1/2 tsp grated lemon rind
Preheat oven to 200ºC. Cut each sheet of puff pastry into four squares. Grease a muffin tray and press each piece of puff pastry into a hole. White sugar and boiling water and brush over each piece of puff pastry. Place in the oven and cook until golden.
Meanwhile place cream cheese, icing sugar, lemon juice and rind in a mix master or food processor and beat until well combined. Cut each strawberry into four.
Remove pastry casings from oven and allow to cool slightly. Add 2 tsp of cream cheese mixture in each casings. Place 6 pieces of strawberry onto and serve immediately.