Description
Delicate puff pastry berries & cream tarts showcase French pastry elegance with buttery layers and silky cream. Sweet seasonal berries crown these elegant desserts, inviting you to savor each delightful bite.
Ingredients
Scale
- 2 sheets puff pastry
- 240 ml (1 cup) heavy cream
- 120 ml (½ cup) dark or milk chocolate
- 150 g (1 cup) raspberries
- 150 g (1 cup) blueberries
- 1 egg
- 130 g (⅔ cup) granulated sugar
- 1 tbsp vanilla extract
- 120 ml (½ cup) heavy cream
- Mint leaves (optional)
- Powdered sugar
- Granulated sugar (for sprinkling on top)
Instructions
- Pastry Preparation: Unfold and layer puff pastry sheets, rolling to 12×16 inches with uniform thickness, avoiding additional flour between layers.
- Cutting and Forming: Use 3-inch cookie cutter to create circular shapes on parchment-lined baking sheet, establishing an inner 2-inch circle without complete separation.
- Pre-Baking Enhancement: Brush pastry with whisked egg and sprinkle granulated sugar, ensuring a lustrous, crisp exterior.
- Baking Process: Roast at 425°F for 15 minutes until dramatically risen and golden-brown, then gently compress centers to create filling reservoirs.
- Ganache Creation: Heat cream near boiling, pour over chocolate chips, allowing brief resting before stirring to achieve a glossy, smooth consistency.
- Cream Preparation: Whip heavy cream with sugar and vanilla, beating until stiff, voluminous peaks develop, then transfer to a star-tipped piping bag.
- Assembly: Coat shell interiors with thin ganache layer, pipe Chantilly cream using elegant swirling techniques, reserving some ganache for decoration.
- Fruit Garnishing: Position a raspberry and two blueberries atop each tart, drizzling refined ganache lines for sophisticated presentation.
- Final Touches: Dust with powdered sugar moments before serving, chilling tarts to preserve optimal flavor and texture.
- Bonus Treat: Transform remaining pastry scraps into miniature confections by baking and adorning with cream and a single raspberry.
Notes
- Pastry Precision: Roll sheets carefully without flour to maintain delicate layers and prevent toughening the dough.
- Temperature Control: Ensure oven is fully preheated to 425°F for dramatic pastry rise and golden-brown exterior.
- Cream Technique: Whip cream at high speed only until stiff peaks form to prevent over-beating and potential separation.
- Serving Strategy: Chill tarts before serving to set ganache and cream, enhancing structural integrity and flavor cohesion.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 370
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg