![]() Using a sharp knife score a rectangle around the edges of the pastry approx.Roll out 1 sheet puff pastry onto a large piece of parchment paper.Step Three: Top with fresh berries and dust with powdered sugar. Then, fill with cream cheese filling and spread out in an even layer. Step Two: Gently push down the centre where you scored your lines, and re-cut lines if needed. Once the tart shell is baked, let it cool on a wire rack. Step One: On a floured work surface roll out the puff pastry. Using a sharp knife score a rectangle around the edges of the pastry approx. If you’ve had your pastry out too long, pop it back in the fridge or freezer to firm the dough back up before baking. This will help ensure you get those beautiful layers! Sometimes working in the kitchen it gets hot or we get busy doing other things all the while our pastry (and those fats) warm up. If your pastry gets wet or sits too long in moisture it will stick together and you won’t be able to roll it out.Īlways keep puff pastry cold. So try and remember the night before to take it out of the freezer and place it in the fridge to thaw slowly and gradually. Most importantly is thinking a day ahead! You cannot use frozen pastry to make a dessert, you need to let it thaw before using it. There are a few tricks when working with frozen puff pastry. Puff pastry can be made by hand or you can buy frozen sheets at your local grocery store (and all you have to do is bake it). It’s layered and folded over itself many times to give a light, puffy and airy pastry once baked. Puffy pastry is a beautiful laminated dough composed of dough and butter. Remember to take the puff pastry out of the freezer the night before and defrost it in the fridge overnight. Puff pastry is simple and fun to work with and is always a hit! The only warning I’ll give is to make sure you defrost it in advance. I absolutely love the ease of this summer, fresh dessert. I’d recommend making the cheese filling the day of, as it will start to firm up once you put in the fridge, making it difficult to spread out on the puff pastry. And when you are ready to serve the dessert all you have to do is fill it with the cream cheese filling and top it with fresh berries. You can do this up to two days in advance. The puff pastry base is a simple roll out, score and bake. What’s great about this berry cheese tart is you can make the base in advance. Or even add dollops of blueberry compote to your fresh blueberries. ![]() For example, you could stick to one fruit and make a blueberry tart, add extra lemon to give an extra bite. You can easily switch up the fruit to make any version you like.
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