easy Puff Pastry Rhubarb Tartlets

Picture this: flaky puff pastry tarts filled with a creamy mixture of cream cheese and yogurt, all topped off with juicy, tangy rhubarb. The perfect balance of sweet and tart!

Whether you’re a total rhubarb enthusiast or simply looking for something new, try these tasty rhubarb tartlets for a new and fun treat.

Key Ingredients needed:

• Puff Pastry. I like the rollout version from the dairy aisle, but the frozen brand works just fine.
• Cream Cheese.
• Greek Yogurt. I use yogurt to help keep these tartlets light.
• Rhubarb
• Fresh Lemon. You’ll need the zest and the juice.

First, what is rhubarb?

Rhubarb is a vegetable. Surprise, right! It acts like a fruit, tastes like a fruit, and even has a fruit-like color. But it is, in fact, a vegetable.

Second, rhubarb has a celery-like texture and feel. It can get stringy and chewy like celery can when not appropriately treated.

Third, rhubarb is terribly tart. Remember, it’s a veggie and doesn’t have the sugar content you would expect from a fruit. Because it isn’t. It is similar in tartness to raspberry and, in fact, pairs very well with raspberries and raspberry dishes. Strawberries are also a fairly common rhubarb pairing.

Knowing these three things is helpful when working with rhubarb! Treat it like a veggie, cook it thoroughly (or keep it raw to avoid the stringiness-like celery), and always pair it with sweet friends if you aren’t sweetening the rhubarb itself.

If you want to know more about rhubarb Food Network can tell you.

How to prepare fresh Rhubarb for storage:

• Give the rhubarb a good wash under running water to make sure it’s clean.
• Trim off the ends of the stalks using a sharp knife and get rid of them.
• Slice the rhubarb into small pieces and remove any tough fibers or strings.
• Remember to store any leftovers in an airtight container in the fridge to keep them fresh.

How to make the Rhubarb Tartlets:

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 tart shells.

• 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. Delicious!

How to Handle and Thaw Puff Pastry Sheets

• Keep the puff pastry sheets chilled until you are ready to use them to ensure the best results.
• Thaw in the fridge overnight or on the counter for 30 minutes before handling.
• Handle with care to avoid ripping or stretching.
• Use a lightly floured surface and rolling pin to roll to desired thickness.
• Cut into desired shape and size as soon as you can.
• Return to the fridge if it will be a bit before they make it to the oven.
• Follow the recipe’s baking temperature and time instructions for perfect results.

Important! Preheat the oven for your puff pastry.

Preheating the oven is crucial for perfect puff pastry tarts. It helps the oven reach the right temperature for even cooking and achieving the desired texture and crispiness. Remember to preheat before baking your puff pastry tarts.

What kind of texture do I want for the filling?

You want your cream cheese, powdered sugar, and yogurt filling to be smooth and creamy. To achieve this, make sure the cream cheese is at room temperature before mixing it with the powdered sugar. Gradually add yogurt until the mixture is free of lumps and perfectly smooth. If it’s too thick, just add a bit more yogurt. And if it’s too thin, add more powdered sugar. Be sure to mix everything thoroughly so that the filling is consistent throughout. 

Can I adjust the flavor/sweetness of the filling?

If you want to make your filling taste a bit sweeter, add a hint of sweetness or a little flavor. For example, you could sprinkle some cinnamon or give it a drizzle of honey. Another yummy idea is to mix in some fresh fruits that go well with rhubarb, like strawberries or raspberries. 

Make ahead:

So, if you want to make these rhubarb tartlets ahead of time, here’s a tip: prepare the puff pastry, filling, and rhubarb topping, but keep them separate until right before the party. That way, you can quickly assemble them for a super fresh dessert. Store each in separate containers in the fridge to keep your pastry, filling, and rhubarb topping fresh. Then, when it’s time to serve, you can assemble the tartlets, which will be super fresh and easy. Yum!

Store:

If you plan on enjoying them soon, keep them in an airtight container in the fridge. But if you want to make them last a bit longer, you can freeze them for up to three months. Just wrap them tightly in plastic wrap and store them in a freezer-safe container. When you’re ready to indulge, thaw them in the fridge overnight, and they’ll be tasty!

I know you’ll be stuffing your face with these quickly after they are made. But if you get a chance to grab a photo and share it on social media, be sure to use #NBRecipes or tag us @nelliebelliekitchen. I’d love to see it!