Take your Puff Pastry Dough out of the Freezer. *use 1 for this recipe
Start by making your sweet cream mixture. You will need 1/4 cup heavy whipping cream and 1/2 tsp. vanilla. Add whipping cream, and vanilla into the mixing bowl. Whip it until it peeks.
Add into mixture; 1/2 cup of powdered sugar, 2 tablespoons strawberry jam (or slightly more if your taste desires), 4 ounces softened cream cheese. + one fresh strawberry smashed (for natural color, and fresh taste). Blend well with a mixer.
Then pop it in the whip cream/cream mixture fridge to harden up a little, and keep cold, until your puff pastry is baked, and cooled.
Next set out your puff pastry. Unfold, and discard any tissue that separates the sheets. Set it onto a lined sheet pan. (use a siplat, or parchment paper) Cut pastry in half, then into 6. Crimp the edges with a fork.
Brush on the egg wash.
Bake your puff pastry according to the box directions. Let the baked strawberry tarts cool completely. (400 degrees for about 15 minutes, or until golden brown.) After your pastry is baked, and completely cooled cut each piece in half again to make 12 bite-sized pieces. If you are serving 6 or want them bigger you don't have to cut them smaller. But, for bite-sized pieces, and serving with no fork appetizers you'll want them smaller.
While they are cooling wash and take out strawberry stems, lay strawberries on side, and then slice your strawberries.
Next assemble by spreading on sweet, strawberry cream mixture, then top with strawberries. Set each prepared strawberry tart one by one onto your serving trays.
You can cover with saran, and keep in the refrigerator for up to 4 hours prior to serving. Or serve right away.
Pair this with a wine such as Prosecco, White Zinfandel, Chardonnay, Pinot Noir, Zinfandel. It can also be paired with Champagne.
Nonalcohol options are sparkling cider, sparkling water with strawberries, or coffee, and tea.
Adapted from Strawberry Puff Tart
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