Berries And' Cream Tarts
Berries And' Cream Tarts

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, berries and' cream tarts. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look 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 favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Berries And' Cream Tarts is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have berries and' cream tarts using 13 ingredients and 15 steps. Here is how you can achieve that.

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

Divide the whipping cream among the tarts, then garnish with fresh berries. Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream.

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!

These lemon cream tarts with berries are creamy, dreamy and the perfect summertime treat! Homemade lemon curd is folded into whipped cream, poured into mini tart shells and topped with the season's freshest berries! Then check out these delicious tarts made with Nature Valley® granola bars, spread with cream cheese and topped with berries. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.

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