Preheat the oven to 375°F (190°C). Line a baking sheet with a parchment paper.
Roll out thawed puff pastry into a rectangle.
Take a sharp knife and score the pastry about ¼ inch from the edges to create a border. Don't cut through! Then pierce the inside the border with a fork everywhere. This will minimize the dough puffing up.
Bake for 15 minutes, or until lightly golden.
To assemble the tart:
Meanwhile, mix cream cheese and sweetened condensed milk until smooth.
Spread the cream cheese mixture evenly over the puff pastry inside the border.
Drop a few spoonful of jam over the cream cheese mixture and carefully swirl it in.
Using a pastry brush, brush heavy cream on the border of the pastry.
Bake the tart for 10 minutes. Cool the tart on a wire rack for 5-10 minutes before serving.
Note 1: You can use brick-style or whipped cream cheese. Both version works great!Note 2: You can substitute an egg wash for heavy cream. To make egg wash: whisk 1 egg yolk with 1 tablespoon of water until smooth.Storing Tip: Store leftovers in an airtight container for up to 3 days. I recommend making this tart the day of serving, as it'll lose its crispness if stored for long.