These Cream Cheese Berry Butterfly Tarts are the easiest and cutest dessert you can make this Spring! You only need 5 simple ingredients and a butterfly cookie cutter to make them. I told you before that I have a crazy collection of cookie cutters (about 200!) and I don’t really bake cookies that often but, I always like finding creative ways to use them. Now if you don’t have a cookie cutter and you’re good at drawing you can always make your own paper template. Just place it on top of the pastry sheet and cut around it with a sharp knife. I suggest making the template out of parchment paper so that it won’t stick to your pastry.

I used a 4.5 inch (11.5 cm) cookie cutter and I made 4 butterflies out of 2 pre-rolled pastry sheets. If you’re using a similar cookie cutter, you’ll probably have some leftover pastry so rather than kneading & rolling it again to make probably 2 more butterflies you can just make some apple turnovers. Cut out squares out of the remaining pastry (I made four), add apples slices in the middle and sprinkle some brown sugar on top. Then fold over from corner to corner into a triangle shape and press the edges together to seal.

I hope you’ll have fun making (and eating) these cute little butterfly tarts!  

Time: 40 min, Prep: 20 min.  Cook: 20 min
Servings: 4-6

Ingredients:

• 17 oz (450g) puff pastry (I bought 2 pre-rolled puff pastry sheets)
• 8-oz (250 g) cream cheese, at room temperature
• 5 Tbsp seedless raspberry jam
• 2.5 cups (300 g) fresh raspberries
• 24 blueberries

You also need a butterfly cookie cutter or a paper template and some parchment paper.

Directions:

Preheat the oven to 180°C (350°F).

Place your puff pastry sheet on parchment paper in a pan and cut out 2 butterflies per sheet using the cookie cutter.

Brush the edges with some water, fold over 1/3 inch of the edges on all sides and crimp with a fork to form a rim. Pierce the dough with a fork; this helps the pastry rise more evenly. From the remaining dough shape the butterfly antennae and attach them using some water.

Bake the tarts until the pastry has turned golden brown, 15-20 minutes.

Mix the cream cheese and two tablespoons of raspberry jam using a wooden spoon.

Gently toss the raspberries in the remaining jam. Spread the cream cheese on the pastry to the rim and arrange the raspberries and blueberries on top as seen below.

Aren’t they just adorable?

5licious – Recipes with Five Main Ingredients or Less
Water, oil for frying, and other essential spices in anyone’s cupboard (salt, pepper, paprika, oregano, basil,  rosemary, chili, curry, bay leaves, thyme, cinnamon , vanilla extract, sugar) do not count!