Strawberry and Cream Cheese Puff Pastry Tarts

Preheat oven to 425°F

Preparing Strawberries and Cream Cheese

Slice the strawberries into long thin slices. To a bowl, add the fruit along with the corn starch and 1 tsp granulated sugar. Stir together. Set aside for now.

In a bowl, whisk together the softened cream cheese, vanilla extract and 2 Tbs granulated sugar until it's smooth and creamy.

Preparing Puff Pastry Tarts:

Grab the puff pastry and unroll it onto a large sheet pan (if you use Jus Rol, there will be parchment paper rolled with the puff pastry)

Using a pizza cutter or sharp knife, slice the puff pastry evenly into 8 small size "tarts". Once sliced, gently move them to make sure they aren't touching one another. Use the pizza cutter (or a knife) to score a rectangle in each tart, about 1/2 inch from the edge of the tart.

Add 1 Tbs of the cream cheese mixture in the middle of the tart and spread it out evenly inside the rectangle that you scored. Add the 5-6 sliced strawberries on top of the cream cheese mixture. Repeat until each tart is filled.

Egg Wash + Baking the Tarts

Next, lightly beat an egg in a small bowl and brush the outer sides of the puff pastry tart with the egg wash. Generously sprinkle the turbinado sugar on top of the egg washed part of the pastry.

Pop these in the oven and bake for 15-17 minutes or until the edges are golden brown.

Once they are done, remove them to a cooling rack and let them cool for 10 minutes or so.

Icing the Tarts

While they are cooling, whisk together the powdered sugar and a splash of milk to make the icing. If it's too thick, add a splash more milk. Too thin? Add more powdered sugar.

Once the tarts are cooled, drizzle a generous amount of icing on the top and enjoy!