Fourth of July has to be one of my favorite holidays. From the fireworks to the crispy funnel cakes topped with tons of powdered sugar, it’s definitely a day I wait for every year.
For one of the first times in my twenty years, I didn’t spend the holiday with my hometown friends but instead with my dad and some of our really close family friends. Every time I go to their house I know I’ll get an amazing meal, so I volunteered to make dessert.
I knew I wanted to make a dessert that showcased summer fruits but also a dessert that was on the lighter side. After some digging I found the perfect one, mini fruit tarts that even fit the red, white and blue theme. With a filling made from ricotta and cream cheese on top of a light and crisp puff pastry shell, I knew this would be simple yet so tasty.
I stored the pastry shells in an airtight container and kept the filling in the fridge until it was time to serve dessert. I would recommend to assemble the dish right before serving to prevent a soggy tart!
These tarts are a quick, delicious and equally patriotic dessert that I hope you make for your Fourth of July party next year!
Ricotta and Berry Fruit Tarts
(makes 9 tarts)
3/4 cup whole milk ricotta cheese
1/4 cup heavy cream
1/8 cup and 1/4 cup powdered sugar divided
3 oz. cream cheese (a little less than half the block)
1/4 tsp vanilla extract
Fresh raspberries, strawberries and blueberries
1 sheet puff pastry
1 egg mixed with 1 tbsp water
Few tablespoons of Turbinado or granulated sugar*
*I prefer turbinado sugar or “sugar in the raw” because each granule is larger in size thus giving the pastry a nice crunch!
- Thaw puff pastry for about 20-30 minutes just until it’s room temperature and pliable
- Preheat your oven to 400 degrees F
- Line a baking sheet with parchment paper
- Unfold and roll out the dough to make it a little bit thinner while trying to maintain the original rectangle shape
- Cut the dough into 9 squares
- Without cutting all the way through the dough, cut a square inside of each pastry square, coming about 1/2 inch from the edge on all sides
- Transfer the squares to the lined baking sheet
- Make the egg wash with the egg and 1tbsp of water and brush on each square
- Sprinkle each square with big pinch of the turbinado or granulated sugar
- Bake 10-15 minutes until the squares are nicely puffed and golden brown
- While the squares are baking, whip heavy cream and 1/8 cup of powdered sugar in a stand/hand mixer on high speed until stiff peaks form
- Set the whipped cream aside in a bowl and in the same mixer, whip cream cheese until fluffy on high speed
- Add remaining 1/4 cup of powered sugar and vanilla and mix to combine
- Add ricotta and whip until fluffy, about 1 minute
- Fold in the whipped cream mixture into the ricotta and cream cheese
- Cover and chill in the fridge for at least 30 minutes
- Remove the pastry from oven and gently push the center to collapse the inner square creating a tart shell
- Let cool on a wire rack
- To assemble, fill the tart shells about 3/4 of the way with the cream filling
- Top with an assortment of berries and garnish with fresh mint