These Vanilla Custard and Berry Puff Pastry Tarts combine the creamy richness of homemade vanilla custard with the light, flaky goodness of puff pastry, topped with fresh berries for a burst of flavor. Perfect for any occasion!
Why You’ll Love These Vanilla Custard and Berry Puff Pastry Tarts
If you’re looking for a dessert that combines elegance and comfort, these Vanilla Custard and Berry Puff Pastry Tarts are exactly that treat! The flaky, golden pastry, filled with creamy vanilla custard, topped with sweet fresh berries make for a light yet delicious dessert. Each bite is a delightful blend of textures and flavors that will make anyone who tries them fall in love!
Homemade Vanilla Custard: this vanilla custard is light, sweet, and easy to make. The hardest part about this recipe is waiting a few hours for it to cool in the refrigerator!
Flaky Puff Pastry: The flaky puff pastry provides the perfect crispiness that contrasts perfectly with the cream.
Fresh Berries: I always gravitate towards desserts that contain fresh berries, their natural sweetness elevates any treat.
Easy to Make: This recipe is easy enough for anyone to make! Even if you are new to baking, you’ll be able to whip this one up.
READ NEXT: If you like this dessert recipe, you’ll love our homemade crème brûlée and blackberry key lime pie bars!
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Ingredients
- Sugar
- Cornstarch
- Salt
- Whole milk
- Half and half
- Butter
- Vanilla extract
- Puff pastry
- Egg yolk
- Fresh berries
How to Make Vanilla Custard and Berry Puff Pastry Tarts
In a small bowl, whisk together sugar, cornstarch, and salt. Set aside for now.
Then, in a saucepan, add 4 egg yolks, 2 cups milk, and 1/2 cup half and half and whisk to combine. Slowly whisk in the dry mixture and turn the heat to medium-low. Whisking the custard constantly as it is heating up. Once it starts to bubble, continue cooking and stirring for about 10-12 minutes until thickened.
Remove from heat and add the butter and vanilla. Whisk to combine. Cover and refrigerate for at least 4 hours before assembling the pastry dessert.
When the custard is cooled and you are ready to prepare the dessert, preheat the oven to 400°F. Thaw the puff pastry sheets on the counter for 30 minutes before rolling it out into a thin sheet. Cut each of the puff pastry sheet into 6 rectangles. Then, within each rectangle, carve a smaller rectangle into the center. Whisk together an egg yolk with 1 tablespoon of 1/2 and 1/2 to make an egg wash. Brush the pastry with the egg wash and bake for 10-12 minutes, until the edges are golden.
Once the puff pastries have cooled down, press down the inner rectangle. Then, fill it in with the vanilla custard, place the fresh berries on top of the custard, and serve.
Tools You’ll Need
Baking pan – to bake the puff pastries on
Parchment paper – so the puff pastries don’t stick to the pan
Rolling pin – for rolling out the puff pastry before cutting and shaping.
Small saucepan – to make the vanilla custard
Helpful Tips
- If you are making the custard ahead of time, you can store the vanilla custard in the refrigerator for up to three days.
- Keep the puff pastry in an air-tight container on the counter for up to two days.
- Assemble the vanilla custard and berry tarts right before serving.
- If there are different berries you’d prefer to use, use them. Strawberries would be a great addition to this sweet treat!
Vanilla Custard and Berry Puff Pastry Tarts
Course: Dessert12
servings30
minutes4
hours4 1/2
hoursIngredients
- For the Vanilla Custard
3/4 cup sugar
1/4 cup cornstarch
1/4 tsp salt
4 egg yolks
2 cups whole milk
1/2 cup half and half
1 tbsp butter
1 tsp vanilla extract
- For the Puff Pastry
2 sheets of puff pastry
1 egg yolk
1 tablespoon half and half
Fresh berries
Directions
- In a small bowl, whisk together sugar, cornstarch, and salt. Set aside for now.
- In a saucepan, add 4 egg yolks, 2 cups milk, and 1/2 cup half and half and whisk to combine. Slowly whisk in the dry mixture and turn the heat to medium-low. Whisking constantly as it heats up. Once, it starts to bubble, continue cooking and stirring for about 10-12 minutes until thickened.
- Remove from heat and add the butter and vanilla. Whisk to combine. Cover and refrigerate for at least 4 hours before assembling the pastry dessert.
- Preheat the oven to 400°F. Thaw the puff pastry sheets on the counter for 30 minutes before rolling it out into a thin sheet. Cut each of the puff pastry into 6 rectangles.. Within each rectangle, carve a smaller rectangle into the center. Whisk together an egg yolk with 1 tablespoon of 1/2 and 1/2 to make an egg wash. Brush the pastry with egg wash and bake for 10-12 minutes, until the edges are golden.
- After the pastries are cooled, press the smaller rectangle of each puff pastry down, fill it in with the vanilla custard, place the fresh berries on top of the custard, and serve.
