Easy Puff Pastry Rhubarb Tartlets
Easy Rhubarb Tart made with puff pastry and a cream cheese filling
Servings 15 tartlets
Ingredients
Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup Greek yogurt, plain
- 1 tsp vanilla extract
Topping
- 1 pinch salt
- 2 cups granulated sugar
- 1 1/2 cup water
- 1 tsp vanilla extract
- lemon zest of 1 lemon about 1/2 tablespoon
- 1 1/2 lbs rhubarb cut into 4 inch pieces or whatever size fits into the pan you're using
- juice of 1 lemon about 3 tablespoons
Instructions
To make the rhubarb topping (make ahead about an hour, if possible):
- Bring the 2 cups of sugar and 1 1/2 cups of water to a gentle boil until the sugar is dissolved.
- Add the lemon, vanilla extract, and rhubarb and bring to a low boil.
- Cover and remove from heat for 20 minutes.
- Drain the juice (save for Margarita's...yum!) and place the rhubarb into the fridge to cool before putting on the pastry.
To make the puff pastry tarts.
- Let the puff pastry thaw for about 20 minutes.
- Cut your pastry sheet into 15 squares.
- Press the pastry into a cupcake mold.
- Bake according to package directions (usually about 20 minutes), and let cool.
- When slightly cooled, gently press the pastry down to create a shell for your filling. Cool completely.
To make the filling:
- Beat the cream cheese, powdered sugar, vanilla, and yogurt until fluffy (about 5 minutes).
To assemble:
- Spread the filling into the cooled puff pastry.
- Top with the cooled rhubarb.
- For best results, Let chill for one hour prior to serving.