#PepperidgeFarmPartner I used Pepperidge Farm® Puff Pastry to make these mini tarts. They’re quick, delicious, and perfect for any occasion!✨🌷 One has a fluffy matcha cheesecake base with fresh blueberries, while the other is topped with goat cheese and strawberry bruschetta. Which one would you choose? You can find @Pepperidge Farm Puff Pastry in the frozen aisle! #PFPuffPastry Matcha Blueberry Cheesecake Tarts ✨1 sheet Pepperidge Farm® Puff Pastry ✨1 egg (for egg wash) ✨1–11⁄2 cups fresh blueberries ✨8 oz cream cheese ✨1⁄2 cup cold whipping cream ✨1⁄4 cup powdered sugar ✨1⁄2 tsp matcha powder ✨1 tsp vanilla extract ✨White chocolate (for shaving) Cut pastry into 6 squares. Score a 1⁄2-inch border and prick the centers with a fork. Brush edges with egg wash and bake at 400°F for 12–15 min. Let cool and press down centers. Beat cream cheese, sugar, matcha, cream, and vanilla until fluffy. Fill tarts, top with blueberries, and finish with shaved white chocolate. Strawberry Bruschetta Tarts ✨1 sheet Pepperidge Farm® Puff Pastry ✨6 oz goat cheese ✨1 tbsp hot honey ✨1–2 cups diced strawberries ✨2 tsp balsamic glaze ✨Flaky sea salt, basil, mint ✨1 egg (for egg wash) Cut pastry into 6 rectangles. Score a 1⁄4-inch border and prick centers. Brush edges with egg wash and bake at 400°F for 12–15 min. Marinate strawberries with glaze, salt, and basil. Mix goat cheese with hot honey. Press down centers, spread cheese, and top with berries. Finish with more glaze and fresh mint.