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Strawberry Puff Tart


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  • 1 (17 1/2 oz) package frozen puff pastry sheets, thawed
  • Egg wash (1 egg mixed with 1 tbsp water)
  • 1 (8 oz) package cream cheese, softened
  • 2 tbsp powdered sugar
  • 2-3 tbsp almond or raspberry liqueur
  • 10-12 strawberries, hulled and cut in half, or raspberries or blueberries or a combination
  • white chocolate chips
  • semisweet chocolate chips


Servings 10


Step 1

Preheat oven to 425 degrees. Unfold pastry sheets; roll out just to smooth out fold lines. Place 1 sheet on parchment paper-lined baking sheet; brush with the egg wash. Cut four 1 inch wide strips from other sheet. Twisting slightly, arrange strips to form a border on pastry sheet. Press lightly to adhere; brush with egg wash. Pierce pastry with tines of a fork. Refrigerate while oven is heating. then bake for 10-15 minutes. Let cool completely.

In a medium bowl, combine cream cheese, powdered sugar and liqueur. Spread over cooled pastry. Arrange fruit on top.

Place about 3 tbsp white chocolate chips in self sealing plastic sandwich bag. Microwave on high until almost melted. Knead bag to melt completely. Cut a tiny hole in one corner of the bag; drizzle over tart. Repeat with semisweet chocolate.

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