Puff Pastry Berries & Cream Tarts

Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com  

Fourth of July is just around the corner and I’ve got just the perfect dessert to entertain your crowd! It’s relatively easy to make and boy does it look impressive! If you can cut out circles with a cookie cutter & push on the pastry bag to get the cream out, you’ve got all the skills needed to make this!

Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com

If you’ve been reading my blog for a while, you probably know that I love working with pre-made 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?

This past Saturday my dad was ordained to be a deacon at our church and he was also in charge of making dinner to celebrate the occasion. While he was working on his savory dishes, I was to make something for dessert. My mom threw the idea of using puff pastry, some sort of cream and berries to make individual pastries. It was up to me to bring it all together in something that would taste & look good. With a good helping crew, whose hands you will see all throughout the step-by-step pictures, we mastered these babies in no time! So let’s get to it!

Puff Pastry Berries & Cream

Yield: 24 tarts

Shells:
4 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 12×16 inches in size. Do not flour in between the layers. 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. (I used industrial type of puff pastry and it rises much better than Peppridge Farm, so I did not need to double my puff pastry sheets).

Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com

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.
Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com

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. IMG_0765

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.
Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com

While the pastries are baking, make the ganache. Heat the cream until almost boiling. Pour over the chocolate chips. Let sit for 2-3 minutes. Stir until smooth.
Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com

Line a cup with a sandwich size ziplock bag and pour the ganache in.
Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com Make chantilly cream for the filling.
Combine heavy cream, sugar & vanilla in a bowl of an electric mixer.
Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com

Whip on high until stiff. Refrigerate until ready to use. Try to use within 15 minutes within making it.
Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com

Line a large glass or a vase with the pastry bag fitted with a star tip (or a ziplock bag). Set aside.
Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com

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.
Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com

Bake the scraps as well.
Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com

Snip off the end of the ziplock bag with the chocolate ganache and generously drizzle inside of the tarts, leaving about 1/4 of the ganache to drizzle later on top as decoration.
Fill the pastry bag with the reserved cream, then fill the middle with cream as well, bringing the tip of the pastry bag close to the pastry, pushing on the pastry bag to release the cream. Once desired amount is pushed out, stop pushing the cream and swiftly pull away the pastry bag. Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com

Now place one raspberry & two blueberries on top. Using leftover ganache, make 2 quick lines down the side of each pastry.
Right before serving, dust with powdered sugar for better visual impact. Refrigerate pastries until ready to serve. Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com

Once the scrap pieces are baked and cool, squeeze a dollop of cream on top. Stick 1 raspberry to each. Dust with powdered sugar right before serving.
Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com

These pastries are best served cold, right out of the fridge. Now go ahead and enjoy!

Puff Pastry Berries & Cream

Prep time:
Cook time:
Total time:
Serves: 24 tarts (3 inches in diameter)

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
  • ⅔ cup Sugar, granulated

Ganache

  • ½ cup Dark or Milk Chocolate
  • ½ 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

  1. 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.
  2. 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.

  1. 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.
  2. Generously sprinkle tops of the cutout circles with granulated sugar.
  3. Bake in preheated to 425F for 15 minutes or until puffed up and golden in color.

While the pastries are baking, make the ganache.

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

Make chantilly cream for the filling.

  1. Combine heavy cream, sugar & vanilla in a bowl of an electric mixer.
  2. Whip on high until stiff. Refrigerate until ready to use. Try to use within 15 minutes within making it.
  3. Line a large glass or a vase with the pastry bag fitted with a star tip (or a ziplock bag). Set aside.
  4. 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.
  5. Bake the scraps as well.
  6. Snip off the end of the ziplock bag with the chocolate ganache and generously drizzle inside of the tarts, leaving about ¼ of the ganache to drizzle later on top as decoration.
  7. Fill the pastry bag with the reserved cream, then fill the middle with cream as well, bringing the tip of the pastry bag close to the pastry, pushing on the pastry bag to release the cream. Once desired amount is pushed out, stop pushing the cream and swiftly pull away the pastry bag.
  8. Now place one raspberry & two blueberries on top. Using leftover ganache, make 2 quick lines down the side of each pastry.
  9. Right before serving, dust with powdered sugar for better visual impact. Refrigerate pastries until ready to serve.
  10. Once the scrap pieces are baked and cool, squeeze a dollop of cream on top. Stick 1 raspberry to each. Dust with powdered sugar right before serving.
  11. These pastries are best served cold, right out of the fridge. Now go ahead and enjoy!

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Wow your guests with these easy to make, but oh so impressive pastries! Don't believe me? Check out my step-by-step instructions! by LetTheBakingBeginBlog.com  

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Comments

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  • wannchef

    Oooh I can ‘t wait to make these!!!

    · Reply
    • You should! They’re amazing! )) not that I am biased lol

      · Reply
  • Julia

    Thanks for sharing this great recipe, easy to make and looks very impressive ! 🙂

    · Reply
    • Thanks Julia! They taste even better!

      · Reply
  • Marina

    I’m making these right now and I’m wondering, in the cream do I use both powdered sugar and granulated sugar or just the granulated one?

    · Reply
    • Hi Marina,
      The sugar is added to the cream and the powdered sugar is sprinkled on top when you’re ready to serve. I changed the instructions to make it more clear and understandable.

      · Reply
  • oksana

    Marina, these look amazing! I tried making them and my dough did not rise as high as yours did…what brand dough do you use? I did preheat my oven to 425 like it says in the recipe…another question, after they bake do you use the same smaller circle to push the insides in or is it an even smaller circle? thank you for your time!

    · Reply
    • Hi Oksana,
      Thank you!

      I am using the store-bought puff pastry. I get mine at Cash & Carry and it’s a huge pack of 9 sheets, each of them is double of what a regular jelly-roll pan is.
      Which one did you use? Sometimes if the dough has been sitting too long in the freezer (yours, or the store’s that you bought it from) it doesn’t rise as high, other than that I am not sure why it didn’t…
      I actually did it with my hand/fingers, but others in the kitchen used an even smaller cookie cutter to push it down.

      · Reply
      • oksana

        Marina, thanks for replying. I used the Pepperidge Farms dough from walmart…I did not know Cash & Carry has this dough as well, I will have to go there and get some and then mine will turn out like yours:)

        · Reply
        • If you don’t make it to Cash and Carry, you can try stacking two layers of Peppridge Farm dough to make them taller (seal them with egg wash). Otherwise Cash & Carry pack will last you forever as it is a lot of dough, which I don’t complain about cuz it’s very convenient having it and being able to use it anytime 🙂

          · Reply
      • Jen

        Marina,

        Can you tell me how many puffs you were able to make on a (cash n carry) sheet? I’m hoping to pull off 400 of these. Any advice?

        · Reply
  • Alla

    Marina thank you for recipe, I made this puff pastries and they are very delicious and look amazing. Made them for my dads 50th b-day and got a lot of compliments, I wish you could hear them because it is you who come up with the recipe 🙂 definitely a keeper.

    · Reply
    • That’s so awesome Alla! your success is all I need, so even without hearing the compliments, I am happy, happy! 😀 Happy 50th to your dad!

      · Reply
  • pugh

    Made these and they came out great! Making them again tomorrow for a baby shower. Mine didn’t puff as much as yours but taste so good 🙂 thank you

    · Reply
  • Mommy

    You amaze and intimidate me at the same time. You are an amazing chef/baker. Your husband is a blessed man.

    · Reply
  • […] Puff Pastry Berries & Cream via Let the Baking Begin! […]

    · Reply
  • Melissa

    Would i be able to make these a day ahead of my party, or would they get soggy?

    · Reply
    • If you don’t roll the dough out too thin, then it will not be soggy the next day. I don’t roll the dough out at all, I just cut it as is, so it stays crispy the next day 🙂

      · Reply
    • Lori

      Curious if you ended up made these a day ahead after all? If you did, how did they turn out? Thank you!

      · Reply
      • Hi Lori,
        yes, we did make them day before. They were still really good, but the puff pastry wasn’t as crispy as it was when we just made them. I also learnt that you can’t sprinkle powdered sugar a day before and place it in the fridge. The humidity liquefies the sugar and you need to sprinkle the powdered sugar again before serving.

        · Reply
  • Rita

    I think these look fantastic, I would like to make these today, but I also, would like to use commercial pastry. I live in Tulsa, where do I find this dough?

    · Reply
    • I am not sure where it would be in your town, but you can probably google for restaurant supply stores or something similar and then call them and see if they have it.

      · Reply
  • […] letthebakingbeginblog.com […]

    · Reply
  • lillie

    if I make these the night before I go to a party will they still be good? or would it be better to make the same day as serving?

    · Reply
    • They will be good but they won’t be crispy. I would shape them and freeze them. Then, right before the party just pop them in the oven, bake them and take them to the party.

      · Reply
  • Kesehatan

    Thank you all for sharing recipes, very helpful, hopefully with your sincerity which has shared the recipe into good deeds degan rewards are very great reward

    · Reply
  • Colleen

    Fabulous. Easy. Tastes decadent.

    · Reply
  • Carmen

    umm

    · Reply
  • Johana tirado

    Hi! First of all thank you for the recipe I do have a question at the beginning of the recipe says 4 puff pastry sheets and at the bottom says you only need two, so my question is do you stick 2 and 2 or 4 all together?, I will try to make them for Saturday.
    Thank you
    Johana

    · Reply
    • Hi Johana,
      Yes, you start out with 4 sheets, but then you put two together to make them thicker. So eventually when you’re cutting out circles you only have 2 squares to work with. Does that makes sense?

      Thanks for your question!

      Marina

      · Reply
      • Johana Tirado

        Yes thank you very much !

        · Reply

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