1 x 400 gram block puff pastry
1 egg, lightly beaten
100 grams cream cheese at room temperature
1 tablespoon icing sugar
½ cup sour cream
¼ cup lemon curd
assortment of fresh berries, mango, papaya, kiwi fruit or stone fruit
4 shallow ovenproof dishes
Preheat the oven to 180°C.
Cut the pastry in half and roll each half out into a rectangle about 34 cm x 12 cm.
Cut out 3 cm x 10 cm circles from each piece of pastry and place on a lined flat baking tray.
Place an 8 cm cutter or glass on each circle and gently press to make a deep indentation but don’t cut all the way through. Chill or freeze until firm.
Prick the centres with a fork and brush the borders with egg. Bake for 12 minutes then turn the tarts over and cook for a further 2 minutes until well cooked and a good golden colour. I do this to make sure the bases are nice and crisp.
Turn right side up and transfer to a cooling rack, gently pressing the centre circle of pastry down. Cool.
Beat the cream cheese and icing sugar until light then beat in the sour cream until smooth. Fold through the lemon curd. Chill the cream for 1 hour to firm up.
Assemble the tarts just before serving so the pastry stays crisp.
Divide the cream evenly between the tarts. Arrange the fruit on top and dust with icing sugar.