No-Fuss Fruit Tarts

Steps

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1. 1
   Preheat the oven to 375°F. Roll out the thawed puff pastry slightly larger on all sides by about an inch. Cut the sheet into eight even rectangles.
   ▶ ≈0:39
2. 2
   Place the pastry pieces on a parchment-lined baking sheet. Using a fork, prick the center of each piece, avoiding the border, to prevent the center from puffing up too much.
   ▶ ≈2:10
3. 3
   Prepare an egg wash by beating one egg with a tablespoon of cream or milk. Brush the egg wash evenly over each pastry piece and sprinkle with granulated sugar.
   ▶ ≈2:36
4. 4
   Bake until golden brown, about 15 to 20 minutes. Let cool. If the centers have puffed up, gently press with a fork to create a small indentation to hold the filling.
   ▶ ≈3:03
5. 5
   Make the filling by combining softened cream cheese, powdered sugar, a splash of vanilla extract, and lemon curd. Fold in the whipped heavy cream to add lightness.
   ▶ ≈3:41
6. 6
   Prepare everything ahead of time, but assemble the tarts at the last minute to prevent the filling from making the shells soggy. Scoop the filling into the center of each cooled tart shell.
   ▶ ≈5:03
7. 7
   Top each tart with fresh mixed berries in any arrangement you prefer. Finish with a light dusting of powdered sugar.
   ▶ ≈5:48