- 1 puff pastry sheet Found in the frozen section
- 1 cup fresh raspberries or other fruit if preferred
- ½ cup fresh blueberries or other fruit if preferred
- 4 oz cream cheese, softened about half a package
- ½ cup sour cream
- ½ cup powdered sugar
Preheat oven to 400.
Bake puff pastry sheet according to package instructions.
While the pastry is baking, mix together the cream cheese, sour cream, and sugar until smooth. If you use a light sour cream, use a little less sour cream to prevent your cream base from being too runny. Chill until ready to use.
After your pastry has cooled, spread the cream cheese mixture over the whole pastry. You may have extra mixture, depending on how sweet you would like your tart. This works great as a fruit dip later!
Add your fruit in the desired design.
Chill, covered, until ready to serve.
Calories: 287kcal | Carbohydrates: 25g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 23mg | Sodium: 134mg | Potassium: 88mg | Fiber: 2g | Sugar: 10g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg