Description
Delicate French-inspired puff pastry tarts showcase summer’s sweetest berries nestled in silky cream. Elegant pastry layers embrace fresh raspberries and blueberries, inviting you to savor each luxurious bite of this classic dessert.
Ingredients
Scale
Main Ingredients:
- 2 sheets puff pastry
- 1 cup (240 milliliters) heavy cream
- ½ cup (120 milliliters) dark or milk chocolate
- 1 cup (150 grams) raspberries
- 1 cup (150 grams) blueberries
Cream and Binding Ingredients:
- 1 egg
- ⅔ cup (130 grams) granulated sugar
- 1 tablespoon vanilla extract
- ½ cup (120 milliliters) heavy cream
Garnish and Decoration:
- Mint leaves (optional)
- Powdered sugar
- Granulated sugar (for sprinkling on top)
Instructions
- Carefully unfold the puff pastry sheets and layer them gently, creating a single, unified dough. Gently roll the combined sheets to approximately 12×16 inches, ensuring even thickness without adding flour between layers.
- Using a 3-inch cookie cutter, precisely cut circular shapes from the pastry, positioning them as close together as possible on a parchment-lined baking sheet. Create an inner circle using a 2-inch cutter, pressing lightly without completely separating the dough.
- Whisk the egg thoroughly and delicately brush the pastry surfaces, including any remaining dough scraps. Sprinkle a light dusting of granulated sugar across the top for a golden, crisp finish.
- Preheat the oven to 425°F and bake the pastry shells for approximately 15 minutes until they rise dramatically and achieve a rich, golden-brown color. Once removed, gently press down the center of each shell to create a filling cavity.
- For the ganache, heat heavy cream until it reaches a near-boiling point. Pour the hot cream over chocolate chips and allow to rest for 2-3 minutes before stirring until perfectly smooth and glossy.
- Whip heavy cream with granulated sugar and vanilla extract in a mixer, beating on high speed until stiff, voluminous peaks form. Transfer the Chantilly cream to a piping bag fitted with a decorative star tip.
- Drizzle a thin layer of ganache inside each pastry shell, reserving a small amount for final decoration. Pipe the Chantilly cream into the center of each tart using elegant, swirling motions.
- Artfully place a single raspberry and two blueberries atop each tart. Create delicate ganache lines across the surface for an elegant finish.
- Just before serving, dust the tarts with a light veil of powdered sugar. Chill the tarts and serve directly from the refrigerator for optimal taste and texture.
- Transform leftover pastry scraps into miniature treats by baking, topping with a modest cream dollop, and garnishing with a single raspberry.
Notes
- Pastry Preparation Tip: Roll two puff pastry sheets together gently to create taller, more dramatic tart borders without adding extra flour.
- Baking Technique: Press a smaller cookie cutter into pastry circles to create a delicate inner border without fully cutting through the dough.
- Ganache Hack: Let hot cream sit with chocolate chips for 2-3 minutes to ensure smooth, perfectly melted chocolate without burning.
- Cream Whipping Secret: Whip heavy cream on high speed until stiff peaks form for a luxurious, stable Chantilly cream that holds its shape.
- Serving Suggestion: Keep tarts refrigerated until serving to maintain crisp pastry and cool, refreshing filling.
- Bonus Treat: Transform leftover pastry scraps into quick mini desserts by topping with cream and a single raspberry.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 600
- Sugar: 34g
- Sodium: 150mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg