Berry Puff Pastry Tarts with Lemon Cream Recipe

🧂 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
• 1/4 cup cream cheese

  softened
• 1 tablespoon confectioners’ sugar
• 1/2 cup whipping cream
• 1/4 cup lemon curd

Instructions

• 1 To make the Pastry Squares: Preheat oven to 400F and line a baking sheet with
  parchment paper. Set aside.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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.

Nutrition Info