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Served puff pastry hearts dessert with berries and custard

Puff Pastry Cream Tarts with Fresh Berries

Louise Tyan
Crispy puff pastry filled with silky custard and topped with sweet strawberry compote — these tarts are elegant, easy to make, and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine European, French
Servings 8 tarts

Ingredients
  

For the Pastry Base:

  • Ready-made puff pastry sheets cut into squares
  • 1 egg beaten
  • A splash of milk for egg wash

For the Custard Cream:

  • 2 egg yolks
  • 30 g 2 tbsp sugar
  • 50 g ⅓ cup cornstarch
  • 300 ml 1¼ cups milk
  • 100 ml ½ cup heavy cream
  • Vanilla extract or vanilla bean to taste

For the Berry Sauce:

  • 250 g 1½ cups fresh or frozen strawberries (or other berries)
  • 30 g 2 tbsp sugar
  • Juice of ½ lemon

For Serving:

  • Powdered sugar for dusting
  • Blueberries

Instructions
 

Make the Custard Cream:

  • Whisk egg yolks, sugar, and cornstarch until smooth and pale.
  • Heat the Milk Mixture:
    Gently warm milk, cream, and vanilla in a saucepan until almost simmering.
  • Combine and Thicken:
    Slowly pour hot milk into yolk mixture while whisking. Return to pan and cook over medium heat, stirring constantly until thick.
  • Cool the Cream:
    Transfer custard to a bowl, cover loosely, cool 1 hour at room temp. Press cling film onto surface and refrigerate 2–3 hours until fully set.

Make the Strawberry Compote:

  • Combine strawberries, sugar, and lemon juice in a small saucepan. Simmer until soft and slightly thickened. Cool completely.

Prepare the Pastry:

  • Roll out puff pastry and cut into squares. Cut smaller squares in half of them to make frames. Chill in freezer 10 minutes for easier handling.
  • Assemble the Pastry Shells:
    Place full squares on a baking tray. Top with frames to form raised edges. Prick centers with fork if not using baking weights.
  • Brush and Bake:
    Mix beaten egg with splash of milk, brush pastry tops. Bake in preheated oven until golden and crisp. Cool completely.

Assemble the Tarts:

  • Fill baked shells with custard. Top with strawberry compote or fresh berries. Dust lightly with powdered sugar.

Notes

Best eaten the same day for crispest pastry.
Can use other berries if preferred.
Custard can be made a day ahead.
Keyword berry desserts, cream tarts, custard tarts, homemade pastries, puff pastry tarts, strawberry tarts