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Easy Berry Tart
CreamRight
A golden puff pastry base layered with lightly sweetened vanilla cream and topped with a vibrant mix of fresh berries. Finished with an optional glaze of apricot jam, this tart is as beautiful as it is refreshing—perfect for summer gatherings.
Home Cook
<30 Mins
Serves 6-8
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Ingredients
1 sheet
Thawed puff pastry
1/2 cup
Lemon curd
1 cup
Heavy cream
2 tbsp
Powdered sugar
1 tsp
Vanilla extract
1 tsp
Finely grated lemon zest
2 cups
Mixed fresh berries
1 tbsp
Apricot jam (optional)
1 sheet
Thawed puff pastry
120 g
Lemon curd
240 ml
Heavy cream
15 g
Powdered sugar
5 ml
Vanilla extract
2 g
Finely grated lemon zest
300 g
Mixed fresh berries
20 g
Apricot jam (optional)
Instructions
1
Preheat oven to 400°F (200°C). Lightly roll out the puff pastry and cut into rounds slightly larger than your tartlet cups. Press each round into a cup shape, prick the bottoms with a fork, and bake until puffed and golden, about 10–12 minutes. Let cool completely before filling.
2
In a mixing cup, combine cold heavy cream, powdered sugar, vanilla extract, and lemon zest. Strain and pour into your cream whipper. Charge with one N2O charger, shake, and chill.
3
Spread a layer of lemon curd into each cooled tart shell.
4
Assemble fresh berries in center of each tart.
5
Optional: warm apricot jam slightly and brush over berries for a glossy finish.
6
Top with lemon whipped cream in small rosettes around the edge just before serving.
