Cream Cheese Fruit Tarts in 50 Minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
2. Roll out the puff pastry slightly on a floured surface. Cut into 4-inch circles.
3. Press the dough into a muffin tin or tart pan. Brush the edges with the beaten egg wash.
4. Prick the bottom of the pastry with a fork to prevent over-inflation.
5. Bake for 12-15 mins until the edges are golden brown and the pastry has risen. Remove from oven and let cool completely.
6. In a medium bowl, beat the room-temperature cream cheese until smooth and aerated.
7. Slowly incorporate the powdered sugar and vanilla extract, whipping on medium speed until no lumps remain.
8. Stir in the lemon juice until the filling looks glossy and holds a soft peak.
9. Spoon the mixture into the cooled pastry shells, smoothing the top with a spatula.
10. Arrange the sliced strawberries, blueberries, and raspberries on top of the cream cheese, pressing lightly.
11. Chill in the refrigerator for 15 minutes before serving to set the filling.