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Puff Pastry Berries & Cream Tarts

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!

Puff pastry tarts topped with a delicious sweet cream topped with fresh berries and sprinkled with powdered sugar.

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Fourth of July is just around the corner and I’ve got just the perfect puff pastry dessert to entertain your crowd! It’s relatively easy to make and boy does it look impressive! If you can cut out circles with a cookie cutter & push on the pastry bag to get the cream out, you’ve got all the skills needed to make this Puff Pastry Dessert!

Puff Pastry Dessert is the way to go!

If you’ve been reading my blog for a while, you probably know that I love working with frozen puff pastry. It’s easy to use, quick to bake, the variation of how you can use it are pretty much limitless and you can have something to go with your tea in as little as 15 minutes. Seriously, how much better can it get?

Puff pastry berries and cream tarts on a baking sheet sprinkled with powdered sugar and chocolate drizzle.

The making of these delicious fruit tarts!

This past Saturday my dad was ordained to be a deacon at our church and he was also in charge of making the dinner to celebrate the occasion. While he was working on his savory dishes, I was to make something for dessert. My mom threw the idea of using puff pastry, some sort of cream and berries to make individual pastrie tarts. It was up to me to bring it all together in something that would taste & look good. With a good helping crew, whose hands you will see all throughout the step-by-step pictures, we mastered these babies in no time! So let’s get to it!

Puff Pastry Berries & Cream Tarts

Yield: 24 puff pastry berries and cream tarts

Ingredients for  Puff Pastry Berries & Cream Tarts

    • The recipe uses simple ingredients you can just get at your local grocery store. The base of the fruit tarts is made of frozen puff pastry, then it’s filled with a drizzle of chocolate ganache (which is a mixture of chocolate and heavy cream), then fills with sweetened whip cream and finished with raspberries and blueberries.

Instructions on how to make Puff Pastry Berries & Cream Tarts:

Preparing the Puff Pastry

  • Puff pastry must be thawed before using, but do not let it sit out for too long, you still want it to be cold when it goes into the oven.
  • Cut out the circles with a 3 inch round cookie cutter, then use a smaller round cookie cutter to just partially press into the cut-out circle. Transfer the scraps to a different sheet and bake them as well.  

How to prepare the puff pastry tarts for this simple fruit tart recipe.

  • Brush the puff pastry cutouts with egg wash, then sprinkle with sugar.

Topping the puff pastries with egg wash and coarse sugar.

  • Bake in preheated oven until golden in color.

Making the Ganache

  • Combine the chocolate chips with hot cream, then stir until smooth. Fill a ziplock bag with the ganache. Set aside.

Preparing the chocolate ganache for this fruit tart recipe.

Make Chantilly Cream for the tarts filling

  • Whip the cream and sugar with a mixer until fluffy, then fill a pastry bag fitted with a star tip with it.

How to make the Chantilly cream filling for the fruit tarts.

Finishing Up the Pastries

  • Remove the puff pastry tarts from the oven, and immediately press the center down, to create a well.

How to create a well in the puff pastries for this simple fruit tart recipe!

How to assemble the Puff Pastry Red Berries & Cream Tarts

  • Use the reserved chocolate ganache and drizzle some inside the tarts.
  • Pipe the sweetened whip cream on top. Alternatively, just use a spoon to spoon the cream inside.
  • Top with blueberries and raspberries, then drizzle some more chocolate ganache and sprinkle with powdered sugar.

How to make homemade puff pastry tarts with chocolate ganache, Chantilly cream and berries.

  • In the same fashion assemble the baked scraps of puff pastry.

Puff pastry tarts filled with chocolate ganache, sweet cream and berries on a baking sheet, topped with powdered sugar.

Do you like to work with Puff Pastry?

As mentioned previously I love to work with premade puff pastry. It’s such a great thing to have on hand. What is your favorite Puff Pastry Dessert?

Other Puff Pastry Desserts to try:

Puff Pastry Berries & Cream Tarts

5 from 13 votes

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!

Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: American
Keyword: puff pastry, puff pastry berries and cream tarts
Calories: 246 kcal
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 24 tarts (3 inches in diameter)



  • 2 sheets of Puff pastry

Egg wash:

  • 1 Egg
  • Sugar granulated, to sprinkle on top

Chantilly Cream


  • 1/2 cup Dark or Milk Chocolate
  • 1/2 cup Heavy Cream


  • Raspberries Blueberries
  • Mint leaves optional
  • Sugar powdered (decoration)

Special Equipment

  • 3 inch circle cookie cutter
  • 2 inch circle cookie cutter
  • Puff pastry bag or a gallon sized zip-lock bag
  • Star tip optional
  • Zip-lock bag sandwich size


  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 aluminum or parchment lined baking sheet. Move each cut out circle about 1 inch from each other. Using a 2 inch cookie cutter, press it in the middle of the circle, almost all the way through.

Whisk the eggs together for the egg wash.

  1. Using a pastry brush, brush the tops of each circle as well as the scraps that were leftover. I used a scrunched up paper towel, since I forgot to bring my pastry brush to the kitchen.
  2. Generously sprinkle tops of the cutout circles with granulated sugar.
  3. Bake in preheated to 425°F for 15 minutes or until puffed up and golden in color.

While the pastries are baking, make the ganache.

  1. Heat 1/2 cup heavy cream until almost boiling. Pour over 1/2 cup chocolate chips. Let sit for 2-3 minutes. Stir until smooth.

  2. Line a cup with a sandwich size ziplock bag and pour the ganache in.

Make chantilly cream for the filling.

  1. Combine 2 cups heavy cream, 2/3 cup sugar & 1 Tbsp vanilla in a bowl of an electric mixer.

  2. 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 within making it.

  3. Line a large glass or a vase with the pastry bag fitted with a star tip (or a ziplock bag). Set aside.
  4. 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.
  5. Bake the scraps as well.

How to Assemble the Red White and Blue Tarts

  1. 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.

  2. Fill the pastry bag with the reserved cream, then fill the middle with cream as well, bringing the tip of the pastry bag close to the pastry, pushing on the pastry bag to release the cream. Once desired amount is pushed out, stop pushing the cream and swiftly pull away the pastry bag.
  3. Now place one raspberry & two blueberries on top. Using leftover ganache, make 2 quick lines down the side of each pastry.
  4. Right before serving, dust with powdered sugar for better visual impact. Refrigerate pastries until ready to serve.
  5. Once the scrap pieces are baked and cool, squeeze a dollop of cream on top. Stick 1 raspberry to each. Dust with powdered sugar right before serving.
  6. These pastries are best served cold, right out of the fridge. Now go ahead and enjoy!
Nutrition Facts
Puff Pastry Berries & Cream Tarts
Amount Per Serving
Calories 246 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Cholesterol 41mg14%
Sodium 64mg3%
Potassium 60mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 7g8%
Protein 3g6%
Vitamin A 374IU7%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Ruslana Tsitsyura

    Hi Marina, can I make the puff pastry like a day before party and keep it in air tight container and then on the day of the party fill them up with cream?

    · Reply
  • Brenda Lo

    I made this today and let me tell you it was soooo good. A must try.

    · Reply
  • Elian

    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 12×16 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
    Do you leave the sheets on top of one an other and bake them double?

    · Reply
  • Colleen

    These look beautiful, sound tasty, and I feel like I could actually pull this off! I would use the stabilized whipped cream that I used for my Pumpkin Spice Latte Cupcakes. I would worry about the whipped cream melting a bit, but the one I used on the PSL cupcakes will last a lot longer. Can’t wait to give these a go!

    · Reply
  • Nicole Tull

    What did you do with the scrap pieces that you baked?

    · Reply
  • Jessica

    I am going to make these for a bridal shower, i am concerned because you say try to use the cream within 15 minutes of making… i was hoping to make the night before and pipe it on once i get to the shower because i am driving over an hour. Is there a reason to use so quickly?


    · Reply
    • Hi Jessica,
      The whip cream tends to deflate if left whipped for too long. If you need to drive over an hour, I would whip the cream right before leaving and may be put it in a little cooler or something to keep the cream cold, since depending on where you’re driving the heat can deflate the whipped cream too. But, if you don’t care for the cream to hold it’s shape as you pipe it, you can just whip it and then spoon it into the tarts. It won’t hold the shape as well, but should still be good. I haven’t done this myself, so if anything you can give it a test run before the baby shower to make sure it all works.

      · Reply
    • Marlene

      You could put cream cheese in with cream and the cream won’t deflate

      · Reply
    • Colleen

      Hi Jessica! I hope you don’t mind me popping in here. I suggest using a stabilized whipped cream if you need your treats to hold their shape for a bit. You can find a recipe online, or check out the one I used to top my Pumpkin Spice Latte Cupcakes. It tastes great and is much more durable.

      · Reply
  • Lorraine Marmont

    Love it

    · Reply
  • Teresa

    ohhh Yummy ! I made them and they turned out great! added a little fresh lemon in the cream and lemon zest on top!

    · Reply
  • Johana tirado

    Hi! First of all thank you for the recipe I do have a question at the beginning of the recipe says 4 puff pastry sheets and at the bottom says you only need two, so my question is do you stick 2 and 2 or 4 all together?, I will try to make them for Saturday.
    Thank you

    · Reply
    • Hi Johana,
      Yes, you start out with 4 sheets, but then you put two together to make them thicker. So eventually when you’re cutting out circles you only have 2 squares to work with. Does that makes sense?

      Thanks for your question!


      · Reply
      • Johana Tirado

        Yes thank you very much !

        · Reply
  • Carmen


    · Reply
  • Colleen

    Fabulous. Easy. Tastes decadent.

    · Reply
  • Kesehatan

    Thank you all for sharing recipes, very helpful, hopefully with your sincerity which has shared the recipe into good deeds degan rewards are very great reward

    · Reply
  • lillie

    if I make these the night before I go to a party will they still be good? or would it be better to make the same day as serving?

    · Reply
    • They will be good but they won’t be crispy. I would shape them and freeze them. Then, right before the party just pop them in the oven, bake them and take them to the party.

      · Reply
  • Rita

    I think these look fantastic, I would like to make these today, but I also, would like to use commercial pastry. I live in Tulsa, where do I find this dough?

    · Reply
    • I am not sure where it would be in your town, but you can probably google for restaurant supply stores or something similar and then call them and see if they have it.

      · Reply
  • Melissa

    Would i be able to make these a day ahead of my party, or would they get soggy?

    · Reply
    • If you don’t roll the dough out too thin, then it will not be soggy the next day. I don’t roll the dough out at all, I just cut it as is, so it stays crispy the next day 🙂

      · Reply
    • Lori

      Curious if you ended up made these a day ahead after all? If you did, how did they turn out? Thank you!

      · Reply
      • Hi Lori,
        yes, we did make them day before. They were still really good, but the puff pastry wasn’t as crispy as it was when we just made them. I also learnt that you can’t sprinkle powdered sugar a day before and place it in the fridge. The humidity liquefies the sugar and you need to sprinkle the powdered sugar again before serving.

        · Reply
  • Mommy

    You amaze and intimidate me at the same time. You are an amazing chef/baker. Your husband is a blessed man.

    · Reply
  • pugh

    Made these and they came out great! Making them again tomorrow for a baby shower. Mine didn’t puff as much as yours but taste so good 🙂 thank you

    · Reply
  • Alla

    Marina thank you for recipe, I made this puff pastries and they are very delicious and look amazing. Made them for my dads 50th b-day and got a lot of compliments, I wish you could hear them because it is you who come up with the recipe 🙂 definitely a keeper.

    · Reply
    • That’s so awesome Alla! your success is all I need, so even without hearing the compliments, I am happy, happy! 😀 Happy 50th to your dad!

      · Reply
  • oksana

    Marina, these look amazing! I tried making them and my dough did not rise as high as yours did…what brand dough do you use? I did preheat my oven to 425 like it says in the recipe…another question, after they bake do you use the same smaller circle to push the insides in or is it an even smaller circle? thank you for your time!

    · Reply
    • Hi Oksana,
      Thank you!

      I am using the store-bought puff pastry. I get mine at Cash & Carry and it’s a huge pack of 9 sheets, each of them is double of what a regular jelly-roll pan is.
      Which one did you use? Sometimes if the dough has been sitting too long in the freezer (yours, or the store’s that you bought it from) it doesn’t rise as high, other than that I am not sure why it didn’t…
      I actually did it with my hand/fingers, but others in the kitchen used an even smaller cookie cutter to push it down.

      · Reply
      • oksana

        Marina, thanks for replying. I used the Pepperidge Farms dough from walmart…I did not know Cash & Carry has this dough as well, I will have to go there and get some and then mine will turn out like yours:)

        · Reply
        • If you don’t make it to Cash and Carry, you can try stacking two layers of Peppridge Farm dough to make them taller (seal them with egg wash). Otherwise Cash & Carry pack will last you forever as it is a lot of dough, which I don’t complain about cuz it’s very convenient having it and being able to use it anytime 🙂

          · Reply
      • Jen


        Can you tell me how many puffs you were able to make on a (cash n carry) sheet? I’m hoping to pull off 400 of these. Any advice?

        · Reply
  • Marina

    I’m making these right now and I’m wondering, in the cream do I use both powdered sugar and granulated sugar or just the granulated one?

    · Reply
    • Hi Marina,
      The sugar is added to the cream and the powdered sugar is sprinkled on top when you’re ready to serve. I changed the instructions to make it more clear and understandable.

      · Reply
  • Julia

    Thanks for sharing this great recipe, easy to make and looks very impressive ! 🙂

    · Reply
    • Thanks Julia! They taste even better!

      · Reply
  • wannchef

    Oooh I can ‘t wait to make these!!!

    · Reply
    • You should! They’re amazing! )) not that I am biased lol

      · Reply

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