This easy Puff Pastry Raspberry Tart is a light and flaky dessert filled with creamy pastry cream and topped with juicy fresh raspberries. Perfect for a quick and elegant treat, it’s made with store-bought or homemade puff pastry for convenience. Crisp, golden layers and a rich, smooth filling make this a delightful dessert for any occasion!
Ingredients Needed
- 1/2 recipe Rough Puff Pastry or 1 sheet store-bought puff pastry
- 180ml (3/4 cup) heavy whipping cream
- 180ml (3/4 cup) pastry cream
- 1 egg + 1 tbsp water (for egg wash)
- 170g (6 oz) fresh raspberries
How To Make Puff Pastry Raspberry Tart
- Prepare the Pastry Cream and Puff Pastry: Make the pastry cream and rough puff pastry in advance if using homemade.
- Whip the Cream: In a stand mixer fitted with a whisk attachment, whip the heavy cream until almost stiff peaks form. Gently fold it into the pastry cream until fully combined. Refrigerate until needed.
- Roll and Cut the Puff Pastry: Lightly flour your work surface and roll out the puff pastry into a 28cm (11-inch) square. Using a pastry cutter, cut 2.5cm (1-inch) strips from each side and set aside (4 strips total). Place the main pastry square onto a parchment-lined baking sheet.
- Dock and Assemble the Pastry: Pierce the pastry square all over with a fork. Brush the edges with egg wash, being careful not to let it drip down the sides. Lay the reserved strips along the edges, lining them up exactly and overlapping at the corners. Trim as needed.
- Chill the Pastry: Refrigerate the assembled pastry for 30 minutes while preheating the oven.
- Bake the Pastry: Preheat the oven to 200°C (400°F). Brush the top of the pastry strips with egg wash. Bake for 15 minutes until puffed and lightly golden.
- Press Down the Center and Bake Again: Using an offset spatula or the back of a spoon, press down the center of the pastry, leaving the edges puffed. Bake for another 10-12 minutes until deep golden brown. Transfer to a wire rack and press down the center again if needed. Let cool completely.
- Assemble the Tart: Once cooled, spread the pastry cream mixture in the center of the tart and top with fresh raspberries. Serve immediately or refrigerate until ready to enjoy.
Recipe Tips
- Keep the Puff Pastry Cold: Chilled pastry rises better. If it gets too soft while working, place it back in the fridge for 10-15 minutes before baking.
- Don’t Skip Docking: Poking holes in the center prevents it from puffing up too much while baking, leaving space for the filling.
- Avoid Egg Wash Drips: Brush the edges carefully. If egg wash drips down the sides, it can seal the layers, stopping them from rising properly.
- Press Down the Center Twice: After the first bake, press down the middle to create a flat base, then bake again until golden and crisp.
- Fill Only When Cooled: Adding the cream too early can make the pastry soggy. Let it cool completely before spreading the filling.
How To Store Leftovers?
Let the tart cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 2 days. Keep it chilled to prevent the pastry from becoming soggy.
Nutrition Facts
Serving Size: 1 tart (66g)
- Calories: 300
- Total Fat: 16g
- Saturated Fat: 5g
- Cholesterol: 15mg
- Sodium: 125mg
- Potassium: 80mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 4g
Try More Puff Pastry Desserts:
Puff Pastry Raspberry Tart
Description
This easy Puff Pastry Raspberry Tart is a light and flaky dessert filled with creamy pastry cream and topped with juicy fresh raspberries. Perfect for a quick and elegant treat, it’s made with store-bought or homemade puff pastry for convenience. Crisp, golden layers and a rich, smooth filling make this a delightful dessert for any occasion!
Ingredients
Instructions
- Prepare the Pastry Cream and Puff Pastry: Make the pastry cream and rough puff pastry in advance if using homemade.
- Whip the Cream: In a stand mixer fitted with a whisk attachment, whip the heavy cream until almost stiff peaks form. Gently fold it into the pastry cream until fully combined. Refrigerate until needed.
- Roll and Cut the Puff Pastry: Lightly flour your work surface and roll out the puff pastry into a 28cm (11-inch) square. Using a pastry cutter, cut 2.5cm (1-inch) strips from each side and set aside (4 strips total). Place the main pastry square onto a parchment-lined baking sheet.
- Dock and Assemble the Pastry: Pierce the pastry square all over with a fork. Brush the edges with egg wash, being careful not to let it drip down the sides. Lay the reserved strips along the edges, lining them up exactly and overlapping at the corners. Trim as needed.
- Chill the Pastry: Refrigerate the assembled pastry for 30 minutes while preheating the oven.
- Bake the Pastry: Preheat the oven to 200°C (400°F). Brush the top of the pastry strips with egg wash. Bake for 15 minutes until puffed and lightly golden.
- Press Down the Center and Bake Again: Using an offset spatula or the back of a spoon, press down the center of the pastry, leaving the edges puffed. Bake for another 10-12 minutes until deep golden brown. Transfer to a wire rack and press down the center again if needed. Let cool completely.
- Assemble the Tart: Once cooled, spread the pastry cream mixture in the center of the tart and top with fresh raspberries. Serve immediately or refrigerate until ready to enjoy.
Notes
- Keep the Puff Pastry Cold: Chilled pastry rises better. If it gets too soft while working, place it back in the fridge for 10-15 minutes before baking.
- Don’t Skip Docking: Poking holes in the center prevents it from puffing up too much while baking, leaving space for the filling.
- Avoid Egg Wash Drips: Brush the edges carefully. If egg wash drips down the sides, it can seal the layers, stopping them from rising properly.
- Press Down the Center Twice: After the first bake, press down the middle to create a flat base, then bake again until golden and crisp.
- Fill Only When Cooled: Adding the cream too early can make the pastry soggy. Let it cool completely before spreading the filling.
Puff Pastry Raspberry Tart