Fresh Raspberry Cream Cheese Puff Pastry Tart
I love California. In wintertime, if it’s a good year, I fly down the coast in search of that remarkable golden light – the salve that gets me through these dreary Pacific Northwest winters. Even if it’s just for a few days, there’s something about being able head outside without a coat on, turn my face to the sun – and actually feel the sun – that fills me back up.
The last few years, thanks to perpetual busyness and our immersion into the world of parenthood, we’ve seen a lot less of it. So what’s a sun-lover to do? Enjoy a little California at home, I say! Which is why I was thrilled to partner with Whole Foods Market and Driscoll’s to bring you this recipe for a Fresh Raspberry Puff Pastry Tart, piled high with a sweet whipped cream cheese, lined with ruby raspberries, and drizzled generously with honey.
Driscoll’s raspberries thrive in central and southern California and Baja’s sunny climes, where they grow big, bright, and juicy, then they’re carefully transported to sun-deprived Pacific Northwesterners – the same people who may or may not burst through the doors of Whole Foods, escaping the torrential downpour, flocking to the display of luminescent California berries while the soundtrack of angels plays overhead. Oh, that’s just me? Well, carry on.
I love the idea of bringing sunny fresh raspberries to the holiday table. They bring vibrant color and a little surprise “oh!” – slightly unexpected, wholly welcome.
Made with frozen puff pastry and with relatively few ingredients, this tart is a cinch to put together. Make the components ahead of time – bake the puff pastry, whip up the cream filling – then assemble right before guests arrive. If you really want to assemble it a few hours ahead of time, it actually keeps rather well for even up to 4-5 hours, fully assembled, carefully covered, and refrigerated.
Either way, this raspberry puff pastry tart makes for a beautiful display and nearly transcendent eating experience. As in, if I close my eyes while chewing, I might even feel the California sun – even in the midst of the winter holidays.
This post was sponsored by Driscoll’s and Whole Foods Market via KitchenPLAY. Driscoll’s and Whole Foods Market compensated me for creating and sharing this recipe, as well as for the ingredients used.
Fresh Raspberry Cream Cheese Puff Pastry Tart
Lush raspberries atop a fluffy lemon-vanilla cream cheese filling and a buttery golden puff pastry crust. This easy tart is sure to impress the guests at the holiday table. Only you need to know how easy it was to whip up!
- 1 10-inch x 10-inch frozen puff pastry sheet, thawed
- 1 cup heavy whipping cream, chilled
- 1 8-ounce box cream cheese, softened (room temperature)
- 3 tablespoons + 3 tablespoons honey, divided
- Zest of 1 medium lemon
- 2 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 3 (6-ounce) packs Driscoll's raspberries (about 3 cups)
- Preheat oven to 400 degrees Fahrenheit, or to the temperature recommended on your package of puff pastry. Line a large baking sheet with parchment paper. Sprinkle a little flour on your pastry surface and, with a rolling pin, roll pastry sheet to approx 11-inches by 14-inches in size. Transfer pastry to baking sheet. With a butter knife, lightly score a 1/2-inch border around the edges, then fold the edge up and toward the center, pressing lightly, to create a neat border. Score the center lightly with a knife, taking care to not cut all of the way through (but if you accidentally do, it'll be okay). Bake until golden brown, about 10-12 minutes, or the time indicated on the package of puff pastry. Remove from oven and let cool completely.
- Affix a stand mixer or hand mixer with the whisk attachment. In the bowl of the mixer or in a large bowl, beat the heavy whipping cream until soft peaks form. Scoop whipped cream into a medium bowl. To the bowl of the mixer or the large bowl, add the cream cheese, 3 tablespoons honey, lemon zest, lemon juice, and vanilla extract. Whip until smooth and a little fluffy, about 2 minutes.
- Fold cream cheese mixture into whipping cream, gently stirring and folding just until blended. Pile the filling into the center of the cooled puff pastry tart shell and, with a butter knife. spread the filling gently toward the edges. Line the top with raspberries, bottoms up. Drizzle with remaining 3 tablespoons honey. Cut into squares and serve.
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