Berry Puff Pastry Tarts with Lemon Cream Recipe
These bite-sized Berry Puff Pastry Tarts pair crisp, sugar-dusted pastry with softly whipped lemon curd cream and fresh seasonal berries. Ready in about 30 minutes, they’re an easy and elegant sweet for afternoon tea, brunch, or summer gatherings.
Servings: 12 servings
Calories: 149kcal
Ingredients
- 1 sheet of frozen puff pastry thawed and cut into squares
- water to brush over pastry
- 2 tablespoons sugar to dust pastry squares
- 1 cup mixed fresh berries or berry of choice
Lemon Cream
- ¼ cup cream cheese softened
- 1 tablespoon confectioners' sugar
- ½ cup whipping cream
- ¼ cup lemon curd
Instructions
Make the Pastry Squares
- Preheat oven to 400℉ and line a baking sheet with parchment paper. Set aside.
- Thaw the puff pastry according to the package directions, stopping when it is pliable but still cold. Cut the pastry into 12 squares using a pizza cutter or sharp knife.
- Place the squares on the prepared baking sheet. Prick the center of each pastry several times with a fork. Brush lightly with water and sprinkle with granulated sugar.
Bake the Pastry Squares
- Bake for 14 to 16 minutes, or until the pastries are puffed and deeply golden brown. Do not underbake, as the pastry should be crisp and nicely browned. Transfer to a wire rack and cool completely. Keep them at room temperature until you are ready to assemble and serve the tarts.
Make the Lemon Cream
- In a mixing bowl, beat the softened cream cheese and confectioners’ sugar with a stand mixer or electric hand mixer until smooth.
- Add the whipping cream and beat until incorporated and beginning to thicken. Increase the mixer speed to high and continue beating until soft peaks form. Gently fold in the lemon curd. Cover and refrigerate until ready to assemble.
Prepare the Berries
- Shortly before serving, prepare the berries and fruit. If additional sweetness is needed, toss them with a small drizzle of honey.
Assemble the Tarts
- Top each pastry square with a dollop of lemon cream and spoon the fresh berries over the cream. Dust lightly with additional confectioners’ sugar, if desired, and serve immediately.
Notes
- Make ahead: The pastry squares and lemon cream can be prepared several hours ahead. Keep the pastry at room temperature and refrigerate the cream separately. Assemble just before serving.
- Keep the pastry crisp: Prepare and sweeten the berries shortly before serving. Berries tossed with honey will begin to release juice as they sit.
- Puff pastry: For the best rise, keep the pastry cold while working with it and bake until deeply golden brown. If it becomes soft or warm, refrigerate the cut squares for 10 minutes before baking.
Nutrition
Serving: 1g | Calories: 149kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 82mg | Fiber: 1g | Sugar: 9g