Looking for a lite summery dessert. Airy puff pastry, juicy and bright berries and lemon curd whipped cream, should fit the bill.
Yields: about 8 tarts
Ingredients:
1 sheet frozen puff pastry (10×10-inches)
1 cup (240 ml) whipping cream
1 tablespoon powdered sugar
1 tsp vanilla extract
1 tsp lemon zest
1/2 cup (120 ml) lemon curd (or to taste)
fruit for topping (I used strawberries, raspberries, blackberries, blueberries)
optional: powdered sugar – for topping
Directions:
If making your own lemon curd, make this first and allow to cool completely in the fridge (see recipe below).
Next, prepare the puff pastry tarts. The frozen puff pastry sheet should thaw in the fridge before starting.
Preheat oven to 375 degrees F.
Roll out the 10×10-inch puff pastry sheet and cut into about 8 pieces. My tarts were about 5×2-inches. (If the puff pastry you are using is a different size, adjust sizes as needed) Make them bigger or smaller if you prefer. Use a fork to poke holes in the top of each tart (this helps the steam release, so you don’t get a big bubble of air trapped in the dough), and then transfer to a parchment lined baking sheet.
Bake for 15-20 minutes, or until the puff pastry is golden brown. Remove and allow to cool.
Then prepare the lemon curd whipped cream.
In a medium mixing bowl, whip the whipping cream on high until medium peaks form. Add in the powdered sugar, vanilla extract, and lemon zest, and mix until combined. Use a spatula to gently fold in the lemon curd. Add more lemon curd if desired. Store in the fridge until ready to use.
To assemble tarts: Spread a generous amount of lemon curd whipped cream on each tart. Top with fruit. Sprinkle with powdered sugar and serve.
Tips:
- Assemble tarts directly before eating, or they may get a bit soggy.
- Puff pastry freezes well, so if you have any baked tart shells leftover, freeze them for later in an airtight container.
- Make these tarts bigger or smaller depending on your preference but note that the baking time may need adjusting. tarts are done when they are golden brown.
Homemade Lemon Curd:
Ingredients:
½ cup (120 mL) fresh lemon juice – about 3 to 4 lemons
1 tablespoon lemon zest (about 1 lemon)
½ cup (100g) granulated sugar, dependent on tartness level desired
4 large egg yolks
½ cup (113g) salted butter, cubed
Directions:
Place a fine mesh sieve over a heatproof bowl and set aside.
In a medium, nonreactive saucepan (stainless steel or enamel work well), combine all ingredients and heat on medium low. Whisk continuously to keep eggs from cooking separately. Cook the mixture until it starts to thicken, and the whisk starts leaving trails, about 10 minutes.
The curd should be done when the first bubble appears on the surface, and has reached 170 degrees F. If it has not thickened after 10 minutes, simply turn the heat up slightly, and keep cooking. Remove from heat and strain through the prepared fine mesh sieve to remove any stray egg whites if necessary, and to remove the lemon zest for a perfectly smooth curd. Allow to cool to room temperature before transferring to an airtight container in the fridge. Place a layer of plastic wrap on top of the curd to keep a film from forming if desired. Keep refrigerated until ready to serve. Curd will keep up to one week in the fridge.
Note:
Using a reactive saucepan such as aluminum or unlined copper can cause the acid from the lemons to discolor and have an unappetizing metallic taste, so be sure to use a non-reactive saucepan and utensils. Stainless steel or enameled cookware are good choices.
Happy tart making!
Puff Pastry Fruit Tarts with Lemon Curd Whipped Cream
Ingredients
- 1 sheet frozen puff pastry 10×10-inches
- 1 cup 240 ml whipping cream
- 1 tablespoon powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1/2 cup 120 ml lemon curd (or to taste)
- fruit for topping I used strawberries, raspberries, blackberries, blueberries
- optional: powdered sugar – for topping
Homemade Lemon Curd:
Ingredients:
- ½ cup 120 mL fresh lemon juice – about 3 to 4 lemons
- 1 tablespoon lemon zest about 1 lemon
- ½ cup 100g granulated sugar, dependent on tartness level desired
- 4 large egg yolks
- ½ cup 113g salted butter, cubed
Instructions
- If making your own lemon curd, make this first and allow to cool completely in the fridge (see recipe below).
- Next, prepare the puff pastry tarts. The frozen puff pastry sheet should thaw in the fridge before starting.
- Preheat oven to 375 degrees F.
- Roll out the 10×10-inch puff pastry sheet and cut into about 8 pieces. My tarts were about 5×2-inches. (If the puff pastry you are using is a different size, adjust sizes as needed) Make them bigger or smaller if you prefer. Use a fork to poke holes in the top of each tart (this helps the steam release, so you don’t get a big bubble of air trapped in the dough), and then transfer to a parchment lined baking sheet.
- Bake for 15-20 minutes, or until the puff pastry is golden brown. Remove and allow to cool.
- Then prepare the lemon curd whipped cream.
- In a medium mixing bowl, whip the whipping cream on high until medium peaks form. Add in the powdered sugar, vanilla extract, and lemon zest, and mix until combined. Use a spatula to gently fold in the lemon curd. Add more lemon curd if desired. Store in the fridge until ready to use.
- To assemble tarts: Spread a generous amount of lemon curd whipped cream on each tart. Top with fruit. Sprinkle with powdered sugar and serve.
Tips:
- Assemble tarts directly before eating, or they may get a bit soggy.
- Puff pastry freezes well, so if you have any baked tart shells leftover, freeze them for later in an airtight container.
- Make these tarts bigger or smaller depending on your preference but note that the baking time may need adjusting. tarts are done when they are golden brown.
Lemon Curd Directions:
- Place a fine mesh sieve over a heatproof bowl and set aside.
- In a medium, nonreactive saucepan (stainless steel or enamel work well), combine all ingredients and heat on medium low. Whisk continuously to keep eggs from cooking separately. Cook the mixture until it starts to thicken, and the whisk starts leaving trails, about 10 minutes.
- The curd should be done when the first bubble appears on the surface, and has reached 170 degrees F. If it has not thickened after 10 minutes, simply turn the heat up slightly, and keep cooking. Remove from heat and strain through the prepared fine mesh sieve to remove any stray egg whites if necessary, and to remove the lemon zest for a perfectly smooth curd. Allow to cool to room temperature before transferring to an airtight container in the fridge. Place a layer of plastic wrap on top of the curd to keep a film from forming if desired. Keep refrigerated until ready to serve. Curd will keep up to one week in the fridge.
