Berries And' Cream Tarts
Berries And' Cream Tarts

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, berries and' cream tarts. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Strain mixture through a fine sieve, and whisk in vanilla. Prepare and chill Rich Tart Pastry. These Berries and Cream Mini Fruit Tarts are a super simple dessert that's perfect for any summer day.

Berries And' Cream Tarts is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Berries And' Cream Tarts is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have berries and' cream tarts using 13 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Berries And' Cream Tarts:
  1. Get 2 sheets puff pastry
  2. Take 1 egg
  3. Make ready 2/3 cups granulated sugar + some extra sugar to sprinkle
  4. Take 2 1/2 cups heavy cream
  5. Get 1 Tbs vanilla extract
  6. Prepare 1/2 cup dark chocolate
  7. Prepare Strawberries
  8. Get Extra Equipment
  9. Get 3 " cookie cutter (I used a glass)
  10. Prepare 2 " cookie cutter (I used a glass)
  11. Make ready Puff pastry bag or zip lock bag
  12. Get Star tip (optional)
  13. Get Large ziplock bag (for ganache)

In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Puff Pastry Berries & Cream Tarts is a delicious Fruit Tart recipe. These puff pastry tarts are made with frozen Puff Pastry, filled with Sweetened Cream, then topped with berries and a drizzle of chocolate ganache. No one will believe that these are homemade tarts and not bought at a fancy bakery! * There's no glazing necessary.

Instructions to make Berries And' Cream Tarts:
  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 parchment lined baking sheet. Move each cut out circle about 3/4 inch from each other. Using a 2 inch cookie cutter, press it in the middle of the circle, almost all the way through.
  3. 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.
  4. Generously sprinkle tops of the cutout circles with granulated sugar.
  5. Bake in preheated to 425°F for 15 minutes or until puffed up and golden in colour.
  6. For the Ganache: Heat 1/2 cup heavy cream until almost boiling. Pour over 1/2 cup of dark chocolate chips. Let sit for 2-3 minutes. Stir until smooth.
  7. Line a cup with a sandwich size ziplock bag and pour the ganache in.
  8. For the cream: Combine 2 cups heavy cream, 2/3 cup sugar & 1 Tbsp vanilla in a bowl of an electric mixer.
  9. Whip on high until stiff. Fill a pastry bag or a gallon sized ziplock bag fitted with a large star tip with the cream. Refrigerate until ready to use. Try to use within 15 minutes of making it.
  10. Line a large glass or a vase with the pastry bag fitted with a star tip (or a ziplock bag). Set aside.
  11. 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.
  12. 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
  13. Fill the pastry bag with the reserved cream and then use it to fill the middle with cream as well.
  14. Now slice the strawberries lengthwise and place one on each tart. Using leftover ganache, drizzle each tart.
  15. These pastries are best served cold, right out of the fridge. Enjoy!

I don't think the tarts need the extra sugar. The fruit and berries have natural sugar, and there's a little bit of sugar in the cream cheese mixture. Serve these tarts at room temperature with a little sprinkling of confectioner's sugar. They're sure to be a hit! Add lemon zest and juice; mix until incorporated.

So that’s going to wrap this up with this exceptional food berries and' cream tarts recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!