Mini fruit tarts
Makes: 6 pastries Pastries:
1 frozen puff pastry sheet (17.3 ounces), thawed
1 large egg
1-2 teaspoons milk
Frosting:
1/4 cup unsalted butter, at room temperature
8 ounces cream cheese, chilled
1-2 tablespoons coconut cream or full-fat canned coconut milk, plus additional (optional)
1 teaspoon coconut extract
1/2 teaspoon pure vanilla extract
3-3 1/2 cups powdered sugar, plus additional (optional)
Toppings:
assorted fresh fruit powdered sugar, for dusting (optional)
To make pastries: Heat oven to 400 F. Line baking sheet with parchment paper and set aside.
Place puff pastry sheet on lightly floured work surface and cut each sheet into 12 3-inch squares.
In small bowl, beat egg with milk to make egg wash and lightly brush onto each square.
Transfer pastries onto baking sheet and bake 10 minutes, until pastries have puffed up and are golden.
Cool completely on wire rack.
To make frosting: In stand mixer bowl fitted with flat beater, beat butter on medium speed until light and creamy, about 3 minutes.
Add cream cheese and beat until smooth and fully incorporated. Add coconut cream, coconut extract and vanilla extract, and beat until smooth.
Gently stir in powdered sugar until fully incorporated. Turn stand mixer on high and beat 1 minute, until fully combined. Add additional powdered sugar and coconut cream until desired consistency and level of sweetness is reached.
Spread or pipe coconut cream cheese frosting into middle.
Top with fresh fruit and another pastry square. Dust with powdered sugar, if desired. Recipe courtesy of Kelly Kwok of Life Made Sweeter on behalf of KitchenAid