Raspberry Puff Pastry Tarts on a rack.
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rolled out puff pastry square.
pastry cut into four and lined edges.
egg yolk, brush and pastry squares.
whipped filling.
bowl of glazed raspberries.
puff pastry topped with filling and glazed raspberries.
brushing baked pastry with glaze.
a rack of finished pastry.
Raspberry Puff Pastry Tarts on a rack.

Raspberry Puff Pastry Tarts

These ricotta and raspberry puff pastry tarts are a classic and so easy to make. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Brunch
Cuisine General
Servings 4 Served
Calories 8 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 2/3 Sheet frozen puff pastry, thawed
  • 2 1/2 Oz. Cream cheese, room temperature
  • 1 Tbsp. Lakanto Monkfruit Sweetener
  • 1/4 Tsp. Pure vanilla extract
  • Splash Almond extract
  • 1 Tsp. Fresh lemon juice
  • 3 Tbsp. Sugar-free Raspberry jam plus more for brushing on top
  • 6 Oz. Fresh raspberries
  • 1 1/2 Tsp. Cornstarch
  • 1 Large egg yolk plus a splash of water



  • Preheat the oven to 400F and line a large baking sheet with parchment paper. 
  • To make the cream cheese filling, whisk together the softened cream cheese, sugar, extracts, and lemon juice until smooth. You can also use a hand mixer. Set it aside. 
  • In a separate bowl, mix the raspberry preserves or jam, berries, and cornstarch. Put the bowl to the side. 
  • Unfold the thawed puff pastry and lay it flat onto a floured board or kitchen counter. You are only using 2/3 the sheet so cut right along the fold line and remove 1/3. Save for another use. Gently roll it out with a rolling pin just until the seams are smooth. Cut along the folder line and then again across the middle of both pieces creating four even rectangles.
  • Transfer the pastry onto a baking tray covered with parchment paper. Space them so they have room to expand and puff up. Use a knife to score a 1/4-inch border around the outside. This allows the edges to rise and create a pretty border. Don’t cut all the way through. I also use a fork to dock the middle of the pastry. This will help it not rise like the edges.
  • To create an egg wash, mix the egg yolk with a splash of water. Using a pastry brush, brush the edges (rim) with the egg wash. This helps the edges turn golden brown when baking. 
  • Place a heaping tablespoon of the cream cheese filling into the center of each Danish. Spread the filling right to the score lines around the edges of the pastry.
  • Top that with the berries filling the space.
  • Bake the pastry on the middle rack of the oven for 20-25 minutes, until golden brown.
  • When done and while they are still warm on the baking sheet, brush the tops with a little extra fruit spread. I put a tablespoon of the preserves and a splash of water in a small dish and stir. Put in the microwave for 15 seconds to loosen it up. Then, just brush it on top of the cooked fruit. It will make it shine.
  • Transfer the pastry to a rack to cool completely.
  • Next, whisk the confectioner’s sugar and lemon juice in a small bowl. You want the consistency of a pourable icing.  With a fork, drizzle this over the pastry in a zig-zag pattern.  Serve on a platter or on individual plates and enjoy!


Calories: 8kcalCarbohydrates: 2gProtein: 0.01gFat: 0.003gSodium: 0.2mgPotassium: 1mgFiber: 0.02gSugar: 0.1gVitamin A: 0.04IUVitamin C: 0.2mgCalcium: 0.1mgIron: 0.01mg
Keyword brunch
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