Mini Puff Tartlets

Sometimes, big desserts are just too much...so we've created these easy-to-make, individually-sized cheesecakes with a puff pastry crust.  Now everyone can enjoy this luscious dessert.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 10 minutes
  • chill: 10 minutes
  • cool: 15 minutes
  • total: 20 minutes
  • Serves: 18

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 egg, beaten
  • 3/4 cup cream cheese, softened
  • 3 tablespoons confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup thawed frozen whipped topping
  • 36 fresh raspberries or semi-sweet chocolate pieces

Directions

  1. Heat the oven to 375°F. 

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into an 18x9-inch rectangle.  Cut into 18 (3-inch) squares.  Press the pastry squares into 18 muffin-pan cups.  Brush the edges of the pastries with the egg.  Prick the centers of the pastries with a fork.

  3. Bake for 10 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to make an indentation.  Let the pastries cool in the pans on wire racks for 5 minutes.  Remove the tartlet shells from the pans and let cool completely on wire racks.

  4. Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth.  Beat in the confectioners' sugar and vanilla extract.  Fold in the whipped topping.

  5. Spoon about 1 tablespoon cream cheese mixture into each tartlet shells.  Refrigerate for 10 minutes or until the filling is firm.  Top each pastry with 2 raspberries.  Sprinkle with additional confectioners' sugar, if desired.

Tartlets Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut - a folded edge will not rise and puff.

Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.

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