My Fruit Puff Pastry Tart is healthy and delicious, and made from fresh blueberries, blackberries and raspberries. It’s has a vegan cream cheese filling with a flaky, golden brown crust. This tart is bursting with flavor!
Fruit Puff Pastry Tart
1 Sheet of puff pastry, thawed, Gluten Free
4 Tablespoons of plant-based almond milk, to brush
1/2 cup of blackberries
1/2 cup of fresh raspberries
1/2 cup of fresh blue blueberries
5.3 oz. cup of non-dairy greek-style yogurt
1 Tablespoon of sugar free maple syrup
1/2 Teaspoon of vanilla extract
-To make the puff pastry, preheat the oven to 400F/ 200C or according to directions on packaging. Add a very light dusting of gluten-free flour, then roll out the puff pastry on a baking sheet lined with parchment paper. Score with a knife to create a boarder around the edges. Use a fork to prick holes all over the center except the border.
-Brush the puff pastry with a little almond nondairy milk.
-Bake for about 20-30 minutes, until the pastry puffs up lightly and turns golden brown. Add to a wire rack and cool completely.
-Use a hand mixer to combine together the vegan cream cheese, nondairy yogurt, sugar free maple syrup and vanilla extract. Spread the yogurt mixture over the cooled crust then top with blueberries, raspberries and blackberries. Slice and enjoy.