Cherry Cheesecake Puff Pastry Tart

Is this a dessert or breakfast?! I can’t decide!! And to be honest, I’m leaning towards breakfast / brunch item, because dessert for breakfast…yes, now that just makes sense to me. After I created this super simple recipe, I realized this cherry cheesecake puff pastry tart is very similar to what I think an extra large, open layered danish would be! Then I imagined how perfect it would be served at our next family brunch. So I guess I’m answering my own questions, this is breakfast, definitely an acceptable breakfast. But originally made to be a dessert, so ultimately it’s up to you!!

The crispy, buttery layers in puff pastry add the most wonderful crunchy texture to this treat. Paired with the creamy, smooth consistency of the cheesecake flavored pudding, lightly sweetened whipped cream, and a sweet cherry compote. What’s not to love?! Best yet, it seems very elegant but is made with simple, accessible ingredients. I have a feeling you will be making this tart on repeat this summer!

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Cherry Cheesecake Puff Pastry Tart

Ingredients

• 1 puff pastry sheet, frozen and thawed

• 4 cups frozen sweet cherries

• 1/4 cup sugar

• 1 tbsp cornstarch

• 3.4 ounce instant pudding, cheesecake flavored

• 2 cups milk, cold

• 1 cup heavy whipping cream

• 1 1/2 tbsp confectioners sugar

Instructions

1. Preheat oven to 425 degrees F. On a parchment lined baking sheet, place thawed puff pastry sheet and lay it flat on the baking sheet. Brush a 1/2 inch boarder all the way around the puff pastry, then fold the edges over toward the inside of the puff pastry by 1/2 inch. Using a fork, gently pierce the inside of the tart to help prevent the puff pastry from rising up. Next, take a knife and gently cut a shallow slit lengthwise, into the sides of the edges of the puff pastry. Bake for 15 minutes and let cool for 30 minutes after fully cooked

2. In a sauce pan, add the frozen cherries and sugar. On medium heat, cook until the cherries have softened and begin to release juices about 10 minutes. Spoon out some of the liquid from the cherries into a bowl and add the cornstarch. Mix together until cornstarch is dissolved and add back into pan. Reduce to low heat and gently simmer until the mixture has thickened, about 5 minutes. Remove from heat and let cool

3. Prepare pudding according to the package directions and place to the side. Add heavy whipping cream and confectioners sugar to a bowl. Whip until stiff peaks are formed and set aside

4. Layer the cheesecake pudding on top of the cooled puff pastry leaving a 1/2 inch boarder around the edges, then layer on whipped cream, and top with cherry compote

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