These Puff Pastry Fruit Tarts with Ricotta Cream Filling are an elegant, yet easy dessert that’s perfect for any occasion. Buttery, flaky puff pastry is filled with a rich and creamy ricotta filling, then topped with fresh seasonal fruit. It’s the perfect combination of texture and flavor, and it comes together quickly using store-bought puff pastry.
Why You’ll Love This Puff Pastry Fruit Tart Recipe
- Easy & Impressive: With store-bought puff pastry, these tarts are incredibly easy to make yet look and taste impressive.
- Creamy Ricotta Filling: The ricotta cream is light, smooth, and slightly sweet, pairing perfectly with the fruit.
- Versatile: You can top these tarts with any fruit you like—berries, kiwi, peaches, or anything in season.
- Perfect for Any Occasion: Whether it’s a dinner party, brunch, or just a sweet treat, these tarts are sure to be a hit.
Key Ingredients for Puff Pastry Fruit Tarts
1. Puff Pastry
- Store-bought puff pastry sheets are perfect for this recipe. You can usually find them in the frozen section at the grocery store. Just thaw before use.
2. Ricotta Cheese
- Ricotta cheese is the base of the creamy filling. It adds a mild, creamy texture that pairs beautifully with the sweet fruit.
3. Powdered Sugar
- Powdered sugar is used to sweeten the ricotta filling without making it grainy. It dissolves easily for a smooth texture.
4. Vanilla Extract
- Vanilla adds warmth and sweetness to the ricotta filling.
5. Heavy Cream
- Heavy cream helps to lighten the ricotta, giving the filling a luscious, creamy texture.
6. Fresh Fruit
- Use a variety of fresh fruits like strawberries, blueberries, kiwi, or peaches to top the tarts.
How to Make Puff Pastry Fruit Tarts with Ricotta Cream Filling
This easy puff pastry fruit tart recipe comes together in a few simple steps and can be customized with your favorite fruits. Here’s how to make it:
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Prepare the Puff Pastry
- On a lightly floured surface, roll out the thawed puff pastry sheets to about 1/8-inch thickness. Cut the pastry into squares or circles, depending on your preference. You can use a cookie cutter or simply cut squares with a knife.
Step 3: Bake the Pastry
- Transfer the pastry pieces to the prepared baking sheet. Use a fork to gently prick the centers of the pastry to prevent excessive puffing. Bake for 12-15 minutes, or until the pastry is golden brown and puffed. Remove from the oven and let them cool completely.
Step 4: Make the Ricotta Cream Filling
- In a medium bowl, whisk together 1 1/2 cups ricotta cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 1/4 cup heavy cream until smooth and creamy. You can also use a hand mixer to achieve a lighter texture.
Step 5: Assemble the Tarts
- Once the puff pastry has cooled, gently press down the centers of each pastry to create a slight indentation. Spoon or pipe the ricotta cream filling into the center of each pastry.
Step 6: Top with Fresh Fruit
- Arrange your choice of fresh fruit on top of the ricotta filling. You can be creative with the patterns and colors for a beautiful presentation.
Step 7: Serve
- Serve immediately, or chill in the refrigerator for up to 2 hours before serving for a refreshing treat.
Tips for Making the Best Puff Pastry Fruit Tarts
1. Thaw the Puff Pastry Properly
- Make sure to thaw the puff pastry in the refrigerator overnight or for at least 30 minutes at room temperature before rolling it out.
2. Prick the Dough
- Pricking the centers of the puff pastry helps to control the rise and leaves space for the ricotta cream filling.
3. Choose Fresh, Ripe Fruit
- Use the freshest, ripest fruit for the best flavor and presentation. Feel free to mix and match different fruits depending on what’s in season.
4. Assemble Before Serving
- These tarts are best assembled just before serving to keep the pastry crisp. You can prepare the components ahead of time and assemble them right before serving.
5. Make the Ricotta Cream in Advance
- The ricotta cream filling can be made a day ahead and stored in the refrigerator. Just give it a good stir before using.
Recipe Variations
1. Lemon Ricotta Filling
- Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the ricotta filling for a bright, citrusy twist.
2. Chocolate Drizzle
- Drizzle melted dark chocolate over the fruit-topped tarts for an indulgent touch.
3. Nutty Topping
- Sprinkle chopped nuts like pistachios, almonds, or hazelnuts over the top of the fruit for extra crunch and flavor.
4. Berry Medley Tarts
- Use a combination of mixed berries like strawberries, blueberries, raspberries, and blackberries for a colorful and fresh tart.
5. Savory Ricotta Tarts
- For a savory twist, leave out the powdered sugar and add a pinch of salt, fresh herbs, and olive oil to the ricotta filling. Top with roasted vegetables or sun-dried tomatoes.
FAQs: Puff Pastry Fruit Tarts
1. Can I Use Frozen Fruit?
- Fresh fruit works best for this recipe because it holds its shape and doesn’t release too much moisture. Frozen fruit can make the tarts soggy.
2. How Do I Store Leftover Tarts?
- These tarts are best served fresh, but you can store them in the refrigerator for up to 2 days. Keep them in an airtight container and assemble just before serving if possible.
3. Can I Make the Tarts Ahead of Time?
- You can bake the puff pastry and make the ricotta cream filling ahead of time, but it’s best to assemble the tarts just before serving to keep the pastry crisp.
4. Can I Use Mascarpone Instead of Ricotta?
- Yes! Mascarpone can be substituted for ricotta for a richer, creamier filling.
5. What Other Toppings Can I Use?
- In addition to fresh fruit, you can top the tarts with jams, lemon curd, or a light dusting of powdered sugar
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