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pastry-tart
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Mix Berry Puff Pastry Tart
• 1 cup strained plain nonfat Greek yogurt • 8 ounces Neufchâtel (low-fat cream cheese) • • 1 cup powdered sugar
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Servings
Servings
Ingredients
Filling
Servings
Servings
Ingredients
Filling
Instructions
Preheat your oven 365-375 Fahrenheit.
  1. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface.
  2. Roll the pastry sheet into a 14×10-inch rectangle and place onto a baking sheet. Brush the edge of the pastry with water.
  3. Fold over the edges 1/2 inch on all sides, pressing firmly to form a rim. Prick the center of the pastry thoroughly with a fork.
  4. Bake for 15 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet for 10 minutes.
  1. In the meantime, prepare the filling. In a large bowl, combine strained Greek yogurt, Neufchâtel , vanilla extract, and powdered sugar.
  2. Mix with a hand blender until filling is smooth and creamy.
  3. Rinse the berries and dry them with paper towels. Once the puff pastry has cooled, cover it with the vanilla mascarpone, using a small offset spatula. Cover with the berries and sprinkle with icing sugar.
  4. Refrigerate for 20 minutes
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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