Fresh cheese tart baked on puff pastry

Directions

1. For the pie crust, you can use store-bought puff pastry or homemade: in this case, I’m using store-bought puff pastry. ≈ 3 min
2. Place the dough in a baking dish, cover it with aluminum foil, and place chickpeas on top as weights. ≈ 3 min
3. Preheat the oven and bake for 20 minutes at 180 °C. ⏱ 20 min
4. Remove from the oven and let cool. ⏱ ≈ 20 min
5. In a bowl, combine the cream and sugar, and whisk vigorously until the mixture thickens and increases in volume. ⏱ ≈ 10 min
6. In a separate bowl, thoroughly mix the cream cheese and a spoonful of pastry cream, then add the whipped cream. ≈ 4 min
7. Gently mix. ≈ 4 min
8. Spread this cream evenly over the remaining tart shell in its mold. ≈ 3 min
9. Refrigerate for about 2 hours. ⏱ 2 hr
10. Then, cut into portions. ≈ 8 min
11. If you wish, you can water them with a sauce of your choice; berries, such as raspberries or blackberries, go particularly well with them. ≈ 3 min