Puff pastry sets the base for these crispy and creamy mini-tarts with a yummy homemade custard filling. 

Ingredients:

• 1 package puff pastry, 2 sheets thawed
• 8 ounces softened cream cheese 
• 1/4 cup sugar
• 1 teaspoon vanilla 
• 2 cups fresh or frozen raspberries
• Lemon zest
• 1/8 cup powdered sugar 

Instructions:

1. Preheat the oven to 400. Line two baking sheets with parchment or spray with cooking spray.
2. Flatten the puff pastry sheets and cut them into nine equal squares. Place each square in a muffin tin and shape it.
3. Mix the cream cheese, sugar, and vanilla in a small bowl. Scoop one tablespoon of filling onto the center of each pastry. 
4. Bake for 30 minutes or until the pastries are puffy and golden brown. 
5. Let the pastries cool, then top each pastry with four raspberries.
6. Sprinkle with powdered sugar.