Plum and cream cheese puffed tarts
Serves 4
Ingredients
From one little tart to another, these are seriously good. Easy as pie to make and they are bloody good for either dessert or brunch mmmm mmmm.
125g cream cheese - room temp
2 tbsp icing sugar
2 tsp vanilla extract
4 plums - halved then thinly sliced
1 tbsp icing sugar
1.5 tsp corn flour
1 sheet of puff pastry
1 egg - whisked
Fresh thyme sprigs
Icing sugar
Spoonfuls of vanilla bean yoghurt
Instructions
Preheat the oven to 200 fan bake.
Mix the cream cheese, sugar and vanilla extract together. Set aside.
Mix the plums, sugar and corn flour together. Set aside.
Slice the puff pastry into four pieces. Score a border around each square roughly half a cm from the edge. Be careful not to cut through pastry. Place the pastry onto a line baking tray.
Spoon the cream cheese evenly onto the pastry, and spread it to the edge of the border. Place the plum slices on top in a pretty pattern (lol mine is so sexy)
Carefully brush the pastry border with the egg wash. You don’t want it to spill over the sides or it won’t rise properly. Place the puff pastry sheets in the fridge for 20 minutes to cool.
Bake the pastries for 12- 15 minutes or until golden.
Garnish with fresh thyme and a scoop of yoghurt.
