These Mini Berry Puff Pastry Tarts with Lemon Cream are a so-easy afternoon tea sweet, brunch, or summer dessert. Perfect, of course, with a cup of tea. Made with mixed summer berries, they’re easy, fresh, and the perfect dessert for the season.
These Mini Berry Puff Pastry Tarts are fantastic served outdoors or in, for spring gatherings, like Mother’s Day, or an afternoon tea, any time of the year! Simply switch out the berries for what’s in season.
I’ve used mixed berries, but any variety of berries will be delicious. Ideas might be blueberries, blackberries, strawberries… or even tart red currants in early summer.
Frequently Asked Questions
How many tarts will I get out of a sheet of puff pastry?
This recipe calls for 1 sheet of frozen puff pastry and will make 12 tarts. But it can easily be doubled if you’re serving a crowd.
Have you got any tips for working with frozen pastry?
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These bite-size Berry Puff Pastry Tarts with Lemon Cream recipe is an easy afternoon tea dessert, Mother’s Day brunch, or summer treat. Perfect, of course, with a cup of tea, a glass of frosted lemonade or iced tea, and a summer breeze. Easy, fresh, and perfect for the season.
1 sheet of frozen puff pastry, thawed and cut into squares
water to brush over pastry
2 tablespoons sugar to dust pastry squares
1cup mixed fresh berries (or berry of choice)
1/4cup cream cheese, softened
1 tablespoon confectioners’ sugar
1/2cup whipping cream
1/4cup lemon curd
To make the Pastry Squares: Preheat oven to 400F and line a baking sheet with parchment paper. Set aside.
Thaw 1 sheet of frozen puff pastry and cut into 12 squares. I like to use my pizza cutter but a sharp knife works too.
Place the squares on the prepared baking sheet. Pierce the center of each pastry with a fork. Brush the pastry with water and sprinkle with sugar.
Bake the Tart Squares: Bake the squares in the preheated oven for 14-16 minutes or until they puff up and are golden brown. Do not underbake as you want them to be nicely browned. Remove from the oven, transfer the squares to a rack to cool completely. Set aside and store at room temperature until you’re ready to assemble and serve the tarts.
Prep the Fruit: In a small bowl combine the berries and fruit; drizzle with a bit of honey to sweeten. Refrigerate until ready to serve.
To make the Lemon Cream: In a small bowl combine the cream cheese and confectioners’ sugar with a stand or electric mixer. Add the cream and continue to beat until incorporated and the mixture begins to thicken. Increase the speed to high and beat until soft peaks form. Gently fold in the lemon curd and refrigerate until ready to assemble.
To serve: Place a dollop of lemon cream on top of each pastry square. Spoon the fresh berries on top and dust with additional powdered sugar if desired. Serve immediately.
Dust berry tarts with confectioners’ sugar just before serving or else it may melt in the heat!