Puff pastry tartlet shells9/23/2023 ![]() ![]() We are not trying to make the puff pastry flatter or bigger, but simply levelling out the surface. Unroll the puff pastry and gently roll it out with a rolling pin. Beat together the cream cheese, sugar, lemon zest, and vanilla extract until smooth and creamy. Line a large baking sheet with a silicone liner or parchment paper. HOW TO MAKE THESE TARTS PREPARING THE FILLING AND THE PUFF PASTRYīegin by preheating your oven to 400 degrees F. When dusted lightly onto cakes and cookies, it adds just a touch of sweetness, but more importantly, it looks very visually appealing! Confectioner’s Sugar – This superfine sugar is sometimes called powdered sugar.Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!.Strawberries, Raspberries, Blackberries and Blueberries – Get the freshest berries you can.Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies.Lemon Zest – One lemon will give you plenty enough zest.Sugar – You need just a little bit of sugar to add a bit of sweetness to the cream cheese filling.Cream cheese adds texture and flavour to baked items. The brick style is firmer and more condensed. Cream Cheese – When baking with cream cheese it is always best to use brick style rather than whipped or cream cheese in a tub.Please read the section above for more information on how to prepare the puff pastry. Frozen Store-Bought Puff Pastry – It is easier than homemade puff pastry and it works well.For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post. ![]() The following is a list of the ingredients needed to prepare this recipe. Each manufacturer seems to have different prep and baking times.Ĭlick on your most used social media icon below and follow me! Whatever you do, please follow the directions on the package very carefully. You can use puff pastry for so many things, so you might want to buy extra and keep it in your freezer. Look in the pie crust and cool whip section of the freezer. You can buy puff pastry in the frozen section of most grocery stores. Each layer of dough is separated from the next to create a puffed dough that’s golden brown and super delicate. This is how those flaky layers are formed. Once the puff pastry is baked, the butter melts to create steam. Commonly, puff pastry can have up to 1,000 layers! Do you see why I’m not attempting to make it from scratch? Then, it’s folded over and rolled out again. The dough is rolled out with a rolling pin and a layer of butter is smeared on top. It is thin layers of dough separated by a thin layer of butter. ![]() Puff pastry is a light, flaky, and buttery dough. (Don’t worry, my Canadian readers, there’s a special Canada Day-based treat coming for you in a few days!) So, for those readers, I prepared these delicious and super easy Puff Pastry Cream Cheese Tarts. In addition to my attraction to obviously materialistic things, a large portion of subscribers and readers of Lord Byron’s Kitchen resides in the United States. I have a full-on love affair with Trader Joe’s (which we don’t have here in Canada) and I love Target and Barnes & Noble. You know, Dear Reader, that I have a weakness for shopping and for country decor, and I find those things in the US. I love living in Canada, but I’m very much drawn to the United States. But, just because I live in Canada, that does not mean that I cannot celebrate and prepare a recipe like these Puff Pastry Cream Cheese Tarts for Independence Day! But, I long for a quiet life in the country. Everything is readily available and pretty much at your fingertips. There’s a positive side to living in a metropolis. To be more precise, we call Toronto home. What are your favorite tart fillings? We want to see your sweet style! Tag us on social with #GourmetSweets to get featured on our channels.If you’re a loyal reader, you will mostly like know already that Canada is home for me. I would recommend no more than 5-7 days in the freezer after the shells are filled." It's not so much the shell that goes bad, but the filling starts to weep and/or pull away from the shell. "In my experience, filled shells have a short shelf life in the freezer. If refrigerating or freezing, be sure to store in airtight wrapping. Refrigerating or freezing the baked shells has no negative outcome. Pictured above: Blueberry Blackberry Fruit Jam Tarts baked in our Sweet Tart Shells (2.5)". Pictured above: Pecan Graham Cracker Tarts with Natural Christmas Tree Decor, Caramel Micro Drops and Caramel Dessert Sauce. Pictured above: Amarena Cherry Swirl Cheesecake Shorty Tarts in our Mini Round Sweet Short Tart shells. Pictured above: Graham Cracker Citrus Curd Tarts with Meringue. ![]()
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