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Easy Puff Pastry Rhubarb Tartlets
Easy Rhubarb Tart made with puff pastry and a cream cheese filling
Course Dessert
Keyword puffpastry, rhubarb
Prep Time 40 minutes minutes
Cook Time 30 minutes minutes
Total Time 1 hour hour
Servings 15 tartlets
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
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 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.