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A flaky puff pastry tarts filled with sweet cream and topped with fresh berries.

A flaky puff pastry tarts filled with sweet cream and topped with fresh berries. The perfect sweet treat for the end of the day!


  • 1 sheet frozen puff pastry

  • 1 cup sugar

  • 1 block cream cheese

  • 1/4 cup sour cream

  • 1 large egg mixed with 1 Tbsp water

  • fruit for topping (I used strawberries, raspberries, blackberries, blueberries)

  • Powdered sugar - for topping


  • Preheat oven to 375 degrees F.

  • Let the puff pastry sheets thaw on the counter for about 20 minutes

  • Roll out the 10x10-inch puff pastry sheet, and cut into about 8 pieces. I purchase my puff pastry already cut into square. Make them bigger or smaller if you prefer.

  • Transfer to a parchment lined baking sheet.

  • Fold the squares in half to get a triangle shape, then cut a little less than 1/2 inch from the edges, from the folded edge up to the center point, leaving an uncut space at the top of the point.

  • Unfold the pastry. Fold one cut corner over to the inner cut corner on the opposite side. Do the same with the other uncut corner.

  • Brush remaining sheet of puff pastries with egg mixture

  • Bake for 15-20 minutes, or until the puff pastry is golden brown. Remove and allow to cool.

  • In a medium mixing bowl, whip the cream cheese, sugar and sour cream mix until combined. Store in the fridge until ready to use.

  • To assemble tarts: Transfer filling to a piping bag fitted with a round tip. Pipe filling into puff pastry squares just before serving then top with fresh fruit Top with fruit. Sprinkle with powdered sugar and serve.


  • Make these tarts bigger or smaller depending on your preference, but note that the baking time may need adjusting. tarts are done when they are golden brown.

  • Assemble tarts directly before eating, or they may get a bit soggy.

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