Ancestral Inheritance Menu Blackberry Puff Pastry Tarts

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Blackberry Puff Pastry Tarts

"This easy yet scrumptious recipe is positive to delight all and sundry with a sweet tooth. You can use either puff pastry sheets or shells for this recipe. If you operate sheets, put the filling in earlier than you cook the pastry, and then cook dinner them all the way in one cross. These are similarly good warm or cooled, however I endorse towards reheating them inside the microwave or refrigerating them."

Ingredients :

1 (10 ounce) bundle frozen puff pastry shells, thawed
1 (8 ounce) bundle cream cheese, at room temperature
half cup white sugar
half of teaspoon ground cinnamon
1/4 cup milk
1/4 cup turbinado sugar
1 1/2 cups fresh or frozen blackberries

Instructions :

Prep : 15M	Cook : 12M	Ready in : 30M

Preheat oven to 375 tiers F (190 tiers C). Lightly grease a cookie sheet.
Mix the cream cheese, sugar, and cinnamon collectively in a bowl until very well blended. Set apart.
Place the puff pastry shells at the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar.
Bake in preheated oven till shells amplify and turn golden brown, 10 to 15 minutes. Watch closely to ensure shells bake thoroughly, but do no longer overbake. Remove shells from oven, and use a fork to dispose of the cap from each shell. Set the caps aside.
Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a pant pastry cap on pinnacle of every shell over the berries.
Return stuffed pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 mins extra.

Notes :

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