Anyway. I made some portuguese croissants (recipe to follow in the next post) and then on a whim decided I wanted to make some danishes as well. As usual, though, it was one of those days where I had planned to do one thing and ended up with something completely different. I had planned to fill the danishes with cream cheese and peach jam, but because I don't use my brain all that often I thought "why not make it a bit more cheesecake-like!" and added an egg to the cream cheese. Which turned the whole thing into cream cheese soup. So I had to think of a plan B. I still had puff pastry and I had cream cheese soup. What's a girl to do? This.
250g puff pastry (frozen or fresh, I usually use fresh)
200g cream cheese
1 TB sugar
1 p. instant vanilla pudding powder (I used Dr. Oetker Garant)
1 cup red fruit (fresh or frozen, I used frozen)
1. Line 5 small tarte forms (mine are 11cm in diameter) with the puff pastry. (Just cut a circle or a square, press it gently into the forms and up the sides and cut off any excess overflowing the form)
2. Using a hand mixer, mix the cream cheese, sugar, egg and vanilla pudding powder for about a minute.
3. Fill the tarte forms about 3/4 with the cream cheese mixture and put some red fruit on top (how much fruit is totally up to you).
4. Bake on 175°C for about 20 to 25 minutes (until the puff pastry turns golden).
5. Let the tartes cool down a bit and gently unmold them.
6. Sprinkle with powdered sugar before serving.