Description
Delightful Puff Pastry Fruit Tarts with Lemon Curd Whipped Cream offer a perfect balance of buttery pastry and zesty citrus. Elegant French-inspired desserts showcase seasonal fruits and silky lemon cream, promising pure indulgence for discerning palates.
Ingredients
Scale
Pastry Base:
- 1 sheet frozen puff pastry (10×10-inches)
Fruits:
- 1 cup (240 ml) strawberries
- 1 cup (240 ml) raspberries
- 1 cup (240 ml) blackberries
- 1 cup (240 ml) blueberries
Cream and Flavoring Components:
- 1 cup (240 ml) whipping cream
- 1/2 cup (120 ml) lemon curd
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon powdered sugar (optional, for topping)
Lemon Curd Ingredients:
- 1/2 cup (120 ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup (100 g) granulated sugar
- 4 large egg yolks
- 1/2 cup (113 g) salted butter, cubed
Instructions
- Craft lemon curd ahead of time and refrigerate until completely chilled.
- Allow frozen puff pastry to defrost gradually in refrigerator.
- Warm oven to 375°F and line baking sheet with parchment paper.
- Unfold pastry sheet and slice into rectangular segments approximately 5×2 inches. Pierce surface multiple times with fork to prevent air pockets.
- Transfer pastry rectangles onto prepared baking sheet and bake 15-20 minutes until achieving golden brown coloration.
- Remove pastry shells and permit complete cooling at room temperature.
- Whip cream at high speed until medium peaks develop. Incorporate powdered sugar, vanilla, and lemon zest. Gently integrate lemon curd using spatula.
- Refrigerate whipped cream mixture until serving moment arrives.
- Just before consumption, generously spread lemon curd cream across each pastry shell.
- Adorn with fresh fruit slices and dust lightly with powdered sugar.
- Consume immediately to maintain crisp pastry texture.
- For future preservation, store unused baked shells in sealed container within freezer.
- Consider adjusting pastry dimensions based on individual serving preferences, understanding cooking duration might require modification.
Notes
- Customize tart sizes effortlessly by adjusting puff pastry dimensions while maintaining consistent golden-brown baking technique.
- Create smooth, silky lemon curd by whisking continuously and straining through fine mesh sieve to eliminate potential egg chunks.
- Prevent soggy pastry by assembling tarts immediately before serving and storing components separately until ready to enjoy.
- Maximize make-ahead potential by freezing baked puff pastry shells and preparing lemon curd up to one week in advance for quick dessert assembly.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 378 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 170 mg