Yields: 6 tarts
Imagine biting into a light and flaky crust, giving way to a creamy, sweet filling bursting with the vibrant flavors of summer berries. That’s the joy of these Blossoming Berry Tarts, where each bite takes you on a delightful journey through a meadow of taste. Perfect for high tea, brunch, or a sweet end to any meal, these tarts combine simplicity and elegance.
Ingredients
Pastry Shell:
- 1 sheet of buttery puff pastry (around 300g)
Velvety Filling:
- 250g of soft quark or rich cream cheese
- 50g of fine sugar
- 1 large egg
- 1 egg yolk, for extra richness
- 1 teaspoon of pure vanilla extract
- 1 tablespoon of smooth cornstarch
Berry Medley:
- A mix of frozen berries, such as raspberries, blueberries, and strawberries
Final Flourish:
- Icing sugar for a snowy dusting
- Fresh berries for a burst of color and freshness
Instructions
- Start by preheating your oven to a cozy 200 degrees Celsius (392 degrees Fahrenheit), ensuring there’s no fan to disturb the pastry’s rise.
- Whisk together the quark or cream cheese, sugar, whole egg, egg yolk, vanilla, and cornstarch in a bowl until you have a creamy and dreamy filling.
- Gently roll out the puff pastry and use a cookie cutter to create six perfect circles, an ode to the full moon on a clear night.
- Press each pastry circle into the embrace of a small tart tin, crimping the edges to create a frilly frame for your filling.
- Spoon the quark mixture into each pastry base, filling them just right, not too full, not too shy.
- Scatter a teaspoon of the frozen berries atop each tart, like little gems nestled in a fluffy cloud.
- Slide the tarts into the oven and bake for 20-25 minutes, until the pastry puffs up like golden pillows and the berries release their jeweled tones.
- Once baked to perfection, let them cool, then sprinkle a dusting of icing sugar, and garnish with fresh berries that glisten like dew.
Serve these Blossoming Berry Tarts at your next gathering, or treat yourself to a quiet moment of indulgence.
