Puff Pastry Berries & Cream Tarts: A Beautifully Simple and Elegant Dessert
These Puff Pastry Berries & Cream Tarts are a perfect blend of light, flaky pastry, rich chocolate ganache, and fluffy Chantilly cream, topped with vibrant fresh berries. Whether you’re hosting a party, celebrating a special occasion, or just indulging in a treat for yourself, these tarts are sure to impress. They’re incredibly easy to make but look and taste like they came straight from a gourmet bakery.
Why You’ll Love This Recipe
These tarts have a wonderful combination of textures and flavors. The puff pastry shell is light, crisp, and flaky, creating the perfect base for the rich chocolate ganache and the fluffy, slightly sweet Chantilly cream. The fresh berries add a bright, juicy burst of flavor, while a dusting of powdered sugar adds a beautiful finishing touch. The result is a stunning dessert that’s as delicious as it is elegant.
Ingredients
For the Puff Pastry Shells:
- 2 sheets of puff pastry
- 1 egg (for egg wash)
- Granulated sugar, to sprinkle on top
For the Chantilly Cream:
- 2 cups heavy cream
- 1 tbsp vanilla extract
- 2/3 cup granulated sugar
For the Ganache:
- 1/2 cup dark or milk chocolate
- 1/2 cup heavy cream
For Assembly:
- Raspberries
- Blueberries
- Mint leaves (optional)
- Powdered sugar, for decoration
Directions
Step 1: Prepare the Puff Pastry Shells
Begin by thawing the puff pastry sheets on the counter until they’re pliable but still cold. Place one sheet on top of the other to double the thickness. Using a rolling pin, gently roll the pastry until it measures about 12×16 inches.
Using a 3-inch cookie cutter, cut out circles from the puff pastry, placing the circles as close together as possible to avoid waste. Place the circles on a parchment-lined baking sheet, spacing them about 1 inch apart.
Next, press a 2-inch cookie cutter into the center of each puff pastry circle without cutting all the way through—this will create a well for the filling after baking.
Step 2: Egg Wash and Bake
Whisk together one egg to create an egg wash. Brush the tops of the puff pastry circles, as well as any leftover scraps, with the egg wash. Sprinkle the tops with granulated sugar for added sweetness and texture.
Bake the puff pastry circles in a preheated oven at 425°F (220°C) for approximately 15 minutes, or until they are puffed and golden brown.
Step 3: Make the Ganache
While the puff pastry is baking, prepare the ganache. In a small saucepan, heat 1/2 cup of heavy cream until it is almost boiling. Remove from heat and pour the hot cream over 1/2 cup of chocolate chips. Let the mixture sit for 2-3 minutes to allow the chocolate to melt. Stir the ganache until it is smooth and glossy.
Transfer the ganache to a sandwich-sized zip-lock bag and set aside for later use.
Step 4: Prepare the Chantilly Cream
In a mixer bowl, combine 2 cups of heavy cream, 2/3 cup of granulated sugar, and 1 tablespoon of vanilla extract. Whip the mixture on high speed until stiff peaks form. Transfer the Chantilly cream to a pastry bag fitted with a star tip (or a gallon-sized zip-lock bag) and refrigerate until ready to assemble the tarts.
Step 5: Assemble the Tarts
Once the puff pastry shells are baked and cooled slightly, press down the centers using the back of a spoon to create a well for the filling.
Drizzle some of the prepared ganache into the center of each tart. Then, pipe the Chantilly cream into the tarts using the star tip for a decorative effect.
Step 6: Garnish the Tarts
Top each tart with one raspberry and two blueberries for a pop of color and flavor. Drizzle the remaining ganache over the top in thin lines for an elegant presentation. Right before serving, dust each tart with powdered sugar for a beautiful, finishing touch.
Step 7: Enjoy!
Serve the tarts cold, straight from the fridge, for the best taste and texture. For the leftover puff pastry scraps, you can bake them as well, top with a small dollop of Chantilly cream, and garnish with a single raspberry for a delightful bonus treat.
Serving Suggestions
These Puff Pastry Berries & Cream Tarts are perfect for any occasion, from a sophisticated brunch to a romantic dinner party. Serve them with a cup of freshly brewed coffee for a truly luxurious experience.
Recipe Notes
- Make-Ahead Option: You can prepare the puff pastry shells and Chantilly cream ahead of time. Store the baked shells at room temperature in an airtight container and keep the cream in the fridge. Assemble just before serving for the freshest presentation.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to two days. The tarts are best served fresh but will still be delicious the next day.
- Customization: Feel free to customize the tarts with different berries like strawberries or blackberries, or add a touch of lemon zest to the Chantilly cream for a citrusy twist.
Recipe Summary
- Prep Time: 25 minutes
- Cooking Time: 15 minutes
- Total Time: 40 minutes
- Servings: 12 tarts
- Calories: 325 kcal per serving
Final Thoughts
These Puff Pastry Berries & Cream Tarts are a stunning yet simple dessert that will leave your guests in awe. The light and flaky puff pastry, paired with the rich ganache and airy Chantilly cream, creates a harmonious balance of textures and flavors. Topped with fresh berries and a dusting of powdered sugar, they’re as beautiful as they are delicious. Whether you’re hosting an elegant event or just want to treat yourself to something special, these tarts are sure to impress. Enjoy!
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Puff Pastry Berries & Cream Tarts
- Total Time: 40 minutes
- Yield: 12 1x
Description
These Puff Pastry Berries & Cream Tarts are a delicate blend of crisp pastry, rich Chantilly cream, and decadent ganache, all topped with fresh berries for a sweet and refreshing bite. Each tart is light yet indulgent, making it perfect for any gathering or an elegant dessert course.
Ingredients
Shells:
2 sheets of Puff pastry
Egg wash:
1 Egg
Granulated Sugar (to sprinkle on top)
Chantilly Cream:
2 cups Heavy Cream
1 Tbsp Vanilla Extract
2/3 cup Granulated Sugar
Ganache:
1/2 cup Dark or Milk Chocolate
1/2 cup Heavy Cream
Also:
Raspberries
Blueberries
Mint leaves (optional)
Powdered Sugar (for decoration)
Instructions
Prepare the Puff Pastry Shells:
Thaw puff pastry on the counter, then place one sheet on top of the other. Roll them gently with a rolling pin until the pastry reaches about 12×16 inches. Do not add flour in between the sheets. Doubling them helps create higher tart borders. Cut out circles using a 3-inch cookie cutter, as close together as possible. Transfer to a parchment-lined baking sheet, spacing the circles about 1 inch apart. Press a 2-inch cookie cutter into the center of each circle without cutting all the way through.
Egg Wash & Bake:
Whisk together the egg for the egg wash. Brush the tops of the puff pastry circles and any leftover scraps with the egg wash. Sprinkle with granulated sugar. Bake at 425°F (220°C) for about 15 minutes or until puffed and golden.
Make the Ganache:
While the pastries bake, heat 1/2 cup heavy cream until almost boiling. Pour the hot cream over 1/2 cup chocolate chips and let sit for 2-3 minutes. Stir until smooth. Transfer the ganache to a sandwich-size zip-lock bag for later use.
Prepare Chantilly Cream:
In a mixer bowl, combine 2 cups heavy cream, 2/3 cup granulated sugar, and 1 Tbsp vanilla extract. Whip on high until stiff peaks form. Transfer to a pastry bag or gallon-sized zip-lock bag fitted with a star tip and refrigerate until ready to use.
Assemble Tarts:
Once the puff pastry shells are baked, press down the centers to create a cavity for the filling. Drizzle ganache inside each tart, reserving a small portion for decoration. Pipe Chantilly cream into the center of each tart, using the star tip for a decorative touch.
Garnish:
Place one raspberry and two blueberries on top of each tart. Drizzle reserved ganache in lines across the top of the tarts. Right before serving, dust with powdered sugar for a finishing touch.
Enjoy:
Serve the tarts cold, straight from the fridge. For the leftover puff pastry scraps, bake, top with a dollop of cream, and garnish with a single raspberry.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 325