Summer Berry Cream Tarts

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  • 1 sheet puff pastry, thawed
  • 1 (8 ounce) container mascarpone cheese
  • 1/2 cup whipping cream
  • 1/3 cup powdered sugar, plus 2-3 tablespoons
  • 1 teaspoon lemon zest
  • 1 1/2 cups berries (raspberries, blackberries, blueberries, sliced strawberries or any combination)


Preheat oven to 400°F.
Thaw pastry just until it can be unfolded. Cut along folds to make 3 strips, then cut crosswise to make 6 rectangles.
Place on a parchment-lined baking sheet.
Using tip of a knife, gently score a smaller rectangle on top of each piece, creating a 1/4- inch border (do not cut all the way through).
Bake for about 15 minutes, or until puffed and golden.
Cool to room temperature.
Gently remove center rectangle to form tart shells.
Meanwhile, combine mascarpone, whipping cream, powdered sugar and lemon zest in a mixing bowl or stand mixer fitted with whisk attachment. Whip until peaks form.
Chill until ready to use. (Can be made one day ahead).
Sweeten berries to taste with remaining sugar and set aside at room temperature for 10 minutes.
Fill each shell with 1/4 cup cream and top with 1/4 cup berries.
Serve immediately.

Recipe from Central Market Mill Creek - Culinary Resource Center
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