Puff Pastry Berries & Cream Tarts

Puff Pastry Berries & Cream Tarts is a delicious Fruit Tart recipe. These puff pastry tarts are made with frozen Puff Pastry, filled with Sweetened Cream, then topped with berries and a drizzle of chocolate ganache. No one will believe that these are homemade tarts and not bought at a fancy bakery!

If you’ve been reading my blog for a while, you probably know that I love working with frozen puff pastry. It’s easy to use, quick to bake, the variation of how you can use it are pretty much limitless and you can have something to go with your tea in as little as 15 minutes. Seriously, how much better can it get?

Ingredients
Shells:

• 2 sheets of Puff pastry
• Egg wash:
• 1 Egg
• Sugar granulated, to sprinkle on top
• Chantilly Cream
• 2 cups Heavy Cream
• 1 Tbsp Vanilla Extract
• 2/3 cup Sugar granulated

Ganache

• 1/2 cup Dark or Milk Chocolate
• 1/2 cup Heavy Cream
• Also:
• Raspberries Blueberries
• Mint leaves optional
• Sugar powdered (decoration)
• Special Equipment
• 3 inch circle cookie cutter
• 2 inch circle cookie cutter
• Puff pastry bag or a gallon sized zip-lock bag
• Star tip optional
• Zip-lock bag sandwich size

Instructions

• Thaw puff pastry on the counter, then put one sheet on top of the other and press the two together by rolling gently with a rolling pin until about 12x16 inches in size. Do not flour in between. Doubling the sheets will produce higher borders on the tarts. Cut out circles with a 3 inch cookie cutter. Try to cut them out as close as possible, leaving minimal amount of scraps in between.
• Remove scraps to a different aluminum or parchment lined baking sheet. Move each cut out circle about 1 inch from each other. Using a 2 inch cookie cutter, press it in the middle of the circle, almost all the way through.

Whisk the eggs together for the egg wash.

• Using a pastry brush, brush the tops of each circle as well as the scraps that were leftover. I used a scrunched up paper towel, since I forgot to bring my pastry brush to the kitchen.
• Generously sprinkle tops of the cutout circles with granulated sugar.
• Bake in preheated to 425F for 15 minutes or until puffed up and golden in color.

While the pastries are baking, make the ganache.

• Heat milk until almost boiling. Pour over the chocolate chips. Let sit for 2-3 minutes. Stir until smooth.
• Line a cup with a sandwich size ziplock bag and pour the ganache in.

Make chantilly cream for the filling.

• Combine heavy cream, sugar & vanilla in a bowl of an electric mixer.
• Whip on high until stiff. Fill a pastry bag or a gallon sized ziplock bag fitted with a large star tip with the cream. Refrigerate until ready to use. Try to use within 15 minutes within making it.
• Line a large glass or a vase with the pastry bag fitted with a star tip (or a ziplock bag). Set aside.
• As soon as the pastries are baked and out of the oven, with your fingers or with a smaller cookie cutter, press in the middle to bring it down, leaving the sides as the borders to our pastries. Let completely cool.
• Bake the scraps as well.

How to Assemble the Red White and Blue Tarts
For full instructions please see : letthebakingbegin.com

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