Strawberry Mint Tart

  • flour for dusting

  • 1 - 8 oz. sheet puff pastry, thawed

  • 1 large egg, beaten

  • 1 tbsp. raw sugar

  • 4 ounces cream cheese

  • ¼ cup heavy whipping cream

  • 2 tbsp. assorted chopped fresh mint, plus 1 teaspoon for topping

  • 3 tbsp. confectioners’ sugar

  • 2 cups fresh strawberries


Heat oven to 375 F. On a lightly floured surface, roll out the pastry into a 10×12 rectangle. Transfer to a parchment-lined baking sheet. Use a knife to score a 1 inch border around the pastry without cutting through.Brush the border with egg mixture and sprinkle with raw sugar. Bake until golden brown and puffed, 18-22 minutes. Re-score the border of the cooked pastry without cutting all the way through.Gently press down on the center of the pastry sheet to flatten.Let cool until room temperature. Use electric mixer to beat the cream cheese until smooth.Add cream, mint, and confectioners’ sugar and blend until smooth.Spread evenly on the pastry within the scored border. Arrange strawberries in a single layer over the filling and sprinkle with remaining teaspoon of mint.


*sourced  from: