Let the tarts cool slightly before slicing approximately 6 times across each tart to create thin slices. Transfer to a serving bowl and chill until ready to serve. Using a hand mixer or whisk, whip until soft and billowy. Place the sliced straberries on top of the cream cheese. Spread on the rolled-out pastry, leaving 1/2' edge all around the pastry. Lightly whisk the cream cheese and icing sugar. Brush the edges with the cream.īake in the lower half of the oven until golden and crisp, about 20 minutes.įor the whipped cream: While the tarts bake, add the cream, powdered sugar and vanilla to a large bowl. Roll out the puff pastry on a lightly floured surface into a rectangle, roughly about 8'12'. Pinch the corners of each rectangle, creating a slight lip. Do the same with the strawberries and the remaining puff pastry rectangles. Season each with a pinch of salt and stir until well combined.ĭivide the blueberries between 2 of the puff pastry rectangles, leaving a 1/4-inch border on all sides. Divide the granulated sugar, cornstarch and lemon juice between the bowls. Set aside.Īdd the blueberries and strawberries to separate bowls.
Place 2 puff pastry rectangles on each sheet pan. Cut the puff pastry sheets in half, making 4 rectangles. On a lightly floured work surface, lay out the puff pastry. For the tarts: Preheat the oven to 425 degrees F. Ingredients 1 (3.5 ounce) package instant vanilla pudding and pie filling 1 cup cold 2 milk 1 ½ cups non-dairy whipped topping, thawed ½ (17.
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