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Berries And' Cream Tarts

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We hope you got insight from reading it, now let’s go back to berries and' cream tarts recipe. To make berries and' cream tarts you only need 13 ingredients and 15 steps. Here is how you do it.

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

These lemon cream tarts with berries are creamy, dreamy and the perfect summertime treat! Summer berry tart with an all-butter crust, mascarpone cheese and whipped cream base, covered with raspberries, blueberries, and strawberries. Buttery crust, rich creamy filling, and juicy ripe berries—this is what you want in a berry tart, right? This easy and impressive Berry Tart is sure to be a crowd pleaser. A soft sugar cookie crust is topped whipped cream frosting and piled high with lots of fresh berries.

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