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Round puff pastries filled with cream, topped with raspberries, blackberries, and mint leaves, arranged on a wooden surface.

Vanilla Custard Puff Pastry Tarts Recipe with Berries

Author: Jessica Haggard
These puff pastry tarts look like they came straight from a bakery case, but the flaky pastry shells come together at home with less than ten ingredients and zero special skills. Fill them with a quick vanilla cream and fresh berries for a showstopper dessert that costs a fraction of what you'd pay to order one
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Course Desserts
Cuisine French
Servings 6 tarts
Calories 390 kcal

Ingredients
 
 

Prepare the pastry cups:

  • 1 sheet puff pastry thawed but still cold
  • 1 large egg beaten, for egg wash

For the filling:

  • 3.4 ounces instant vanilla pudding mix 1 box
  • 1 cup cold milk
  • ½ cup heavy cream

For topping:

  • Fresh berries raspberries, blackberries, etc.
  • Whipped cream from a piping bag for presentation
  • Fresh mint leaves

Instructions
 

Prepare the pastry cups:

  • Heat your oven to 400 °F and line a baking sheet with parchment paper.
  • Roll out the puff pastry on a lightly floured surface, then stamp out circles using a 2.5 or 3-inch round cutter.
    Rectangular sheet of dough with circular shapes cut out, two metal cutters, and a knife placed on a marble surface.
  • Take half of the pastry circles and stamp them a second time with a smaller 1.5-inch cutter. Remove the centers to leave yourself with pastry rings, which be the raised edges of your pastry cups.
  • Arrange the solid circles on the baking sheet and place a pastry ring directly on top of each one so they fuse together as they bake.
    A baking sheet lined with parchment paper holds six unbaked round pastry dough pieces, each with an inner circle indentation.
  • Lightly coat the top rims with beaten egg, but keep the brush away from the outer edges so the pastry rises evenly.
    A pastry brush applies egg wash to round puff pastry dough on a baking sheet lined with parchment paper. A bowl of egg wash is visible beside the tray.
  • Dock the inside bottom of each cup several times with a fork, leaving the outer ring untouched, to keep the center from rising too high.
    A baking tray lined with parchment paper holds six round, uncooked pastry circles brushed with egg wash.
  • Bake for 12 to 15 minutes until the pastry is puffed and golden, then cool completely. If the center centers still rose too much, gently push them down with the back of a spoon.
    Six empty golden-brown pastry shells on a parchment-lined baking tray, placed on a marble surface.

Make the filling:

  • Beat the cream until soft peaks form and it just holds its shape, then set aside.
    A stainless steel bowl filled with freshly whipped cream sits on a white marble surface.
  • Whisk the cold milk and pudding mix together until the mixture is smooth and thick.
    Two metal bowls on a marble surface; one with whipped cream and the other with a mixture of whipped cream and yellow batter being combined.
  • Gently fold the whipped cream into the thickened pudding to create a light, pipeable mousse filling, then refrigerate until needed.
    A stainless steel bowl filled with smooth, creamy white mixture on a marble surface.

Assemble:

  • Fill each cooled pastry shell with the vanilla cream using a spoon or piping bag, leveling it with the top of the ring.
    Four round pastry shells filled with creamy white custard, arranged on parchment paper on a baking tray.
  • Garnish the top of each cup with a dollop of whipped cream, fresh berries, and a mint leaf.
    Four puff pastry tartlets filled with cream, topped with whipped cream, blackberries, raspberries, and mint leaves, arranged on a parchment-lined baking tray.

Notes

Make sure the pastry is completely cool before you gently press down any puffed-up centers so the shells don't break.
To stop the cups from getting soggy, you can prep the filling and the shells ahead of time, but hold off on assembling until right before you're ready to serve.
Serve: After a fancy dinner or for a special occasion brunch with savory dishes like quiche, deviled eggs, or a breakfast casserole.
Store: Keep the baked pastry shells and filling stored separately. Store the shells in an airtight container at room temperature for up to 2 days, and refrigerate the filling for up to 3 days.

Nutrition

Serving: 1tartCalories: 390kcalCarbohydrates: 36gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 58mgSodium: 236mgPotassium: 119mgFiber: 1gSugar: 16gVitamin A: 403IUVitamin C: 0.1mgCalcium: 73mgIron: 1mg
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