Crisp, flaky puff pastry is filled with Crème Pâtissière (Pastry Cream Filling) and fresh raspberries to make these delightful Raspberry Puff Pastry Tarts! This is the perfect puff pastry dessert to make as a breakfast treat or fancy dessert for your guests. I will cover 2 ways to make these delicious treats.
This recipe has been updated to include new, as well as step by step photos to improve recipe quality. Originally posted in 2020.
Puff pastry sets the base for these crispy and creamy tarts. They are made with a yummy homemade custard filling that you can make in advance, puff pastry sheets that are pre-made, and tart fresh raspberries. These care ready ready in under an hour if you make the custards ahead and can be made for just about any occasion!
If you’re looking for other sweet treats, why not also try my Pain Aux Raisins and Mini Baked Apple Pies! They come together super quick and make the perfect breakfast treats.
Why you’ll Love this Raspberry Puff Pastry Dessert
- A great desert. This tart is the perfect dessert recipe all year round! It’s the perfect dessert for a brunch, tea, or for after dinner.
- Kid friendly. This is also a wonderful recipe that you can get your kid’s help with in the kitchen! Have them poke the center of the puff pastry, spoon the custard on the pastry, or even place the raspberries on top.
- A delicious custard filling. Made with vanilla, lemon zest and butter, this custard filling is decadent, light and so delicious!
Puff Pastry Tart Ingredients
- Puff Pastry Sheets– puff pastry sheets are usually in the freezer section. I used the Pepperidge Farm brand that’s 17.oz. It has 2 sheets in there.
- Fresh Raspberries– Raspberries are available all year round at the store. You can also use strawberries if you don’t have any raspberries.
- Egg-use to brush the tarts to give it a nice glaze when you bake it.
- Confectioners Sugar– this is optional for dusting.
- Homemade Pastry Cream Filling – Prepare the filling before hand and cool before using. See my tutorial on How To Make Pastry Cream.
- Heavy Whipping Cream- This is needed if you are not using the pastry cream to bake the pastries. You will use it for pastries that don’t need baking, like stuffing, to add a fluffy texture to the vanilla Crème Pâtissière.
How to Make Raspberry Puff Pastry Tart
- Make the vanilla pastry filling- Refer to my tutorial on How To Make Pastry Cream Filling ahead of time and cool completely.
- Preheat oven to 400 F.
- Cut the pastry sheet – carefully unfold the puff pastry sheet and cut into 6 even sized rectangles. Carefully cut a rectangle about 1/4 inch inside of the puff pastry shown in the photos and prick the inside of the middle of the rectangle with a fork.
- Add the pastry filling – Place 1 tablespoon vanilla pastry cream into the middle rectangle of the puff pastry and spread evenly. Add Fresh raspberries from top down on the custard filling.
- Bake – Brush the sides of the puff pastries with egg whites and bake in a preheated oven for 15-17 minutes, until the puff pastry is golden on the sides.
- Remove the puff pastry dessert from the oven and allow to cool completely before topping with confectioners sugar.
How To Make Puff Pastry Tart without Baking the Cream Filling and Fruit
- Make the vanilla pastry filling- Refer to my tutorial on How To Make Pastry Cream Filling ahead of time and cool completely.
- For this version, you need to add whipped cream to the Crème Pâtissière. Once the pastry cream filling cools up, whip the heavy cream in an mixing bowl with confectioner sugar and vanilla extract, then add in the cool vanilla pastry filling. Whip together to obtain a nice creamy and fluffy texture. Store in the fridge to cool while you bake the pastries.
- Preheat oven to 400 F.
- Cut the pastry sheet – carefully unfold the puff pastry sheet and cut into 6 even sized rectangles. Carefully cut a rectangle about 1/4 inch inside of the puff pastry shown in the photos and prick the inside of the middle of the rectangle with a fork.
- Bake- Brush and bake the puff pastries with egg wash and bake for 13-15 minutes or until golden brown. Time will be off by a couple of minutes depending on your oven.
- Remove from the oven and allow to cool for a few minutes. Press down the middle area where the interior rectangle to make a shallow well, as shown in the photo.
- Using a piping bag, fill the puff pastries with the pastry cream and top with fresh berries of your choice. Dust with powdered sugar. You can serve immediately or store in the fridge for up to an hour before serving. I prefer though to fill and serve right away so the puff pastries have the crispy melt in your mouth effect.
Tips to Make Puff Pastry Dessert
- Use a preheated oven.
- I prefer though to fill and serve right away so the puff pastries have the crispy melt in your mouth effect.
- Go for fresh raspberries/Berries always. They release less moisture and taste fresh.
- Allow the custard to cool completely before assembling the pastries.
- Place the tray in the middle rack of the oven. Cooking time may be 1-2 minutes off, depending on your oven. Maybe more or less.
- Make sure the puff pastry thaws before unfolding and filling with cream.
- Arrange the pastries on the sheet pan making sure to keep enough space between them so they will not touch when baking.
- NOTE: you will have left over cream filling, so plan to use the remainder with my other suggested recipes. It’s not recommended to split the recipe into half portion.
Frequently Asked Questions
You can save time by making the pastry cream filling the night before. But only assemble when you are ready to bake.
Fresh raspberries keep their shape when they are baked in the oven. If you use frozen raspberries, they will melt into the custard and leak moisture into the custard and pastry. This could cause the pastry not to rise or give the pastry a soggy bottom. This is why it is best to use fresh raspberries.
Sure! You can swap the raspberries out with strawberries or blueberries for another flavor. Just remember, they need to be fresh, never frozen fruits.
If you are baking the pastries with the filling, they are best eaten by the next day, storing any left overs in your fridge.
If you are adding the cream after baking, the baked pastries themselves without any filling can last in an air tight container at cool room temperature for up to 2 days, at their best. Once ready to eat, fill with cold pastry cream filling, top with berries and dust with confectioner sugar before serving.
Other Delicious Fruity Desserts
I hope you enjoy all the recipes I share with you, including this delicious Raspberry Puff Pastry Tart recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Raspberry Puff Pastry Tart
Ingredients
- 17 oz. puff pastry sheets 2 sheets, Pepperidge Farm brand
- 1 large pack fresh raspberry washed and dry before hand
- 1 whole egg whisked for brushing
- 2 tbsps. confectioners sugar for dusting
- 1½ cup Pastry Cream Filling
Instructions
- Make the vanilla pastry filling- Refer to my tutorial on How To Make Pastry Cream Filling ahead of time and cool completely.
How To Make The Tart When Baking With Pastry Cream
- Preheat oven to 400 F.
- Cut the pastry sheet – carefully unfold the puff pastry sheet and cut into 6 even sized rectangles. Carefully cut a rectangle about 1/4 inch inside of the puff pastry shown in the photos and prick the inside of the middle of the rectangle with a fork.
- Add the pastry filling – Place 1 tablespoon vanilla pastry cream into the middle rectangle of the puff pastry and spread evenly. Add Fresh raspberries from top down on the custard filling.
- Bake – Brush the sides of the puff pastries with egg whites and bake in a preheated oven for 15-17 minutes, until the puff pastry is golden on the sides.
- Remove the puff pastry dessert from the oven and allow to cool completely before topping with confectioners sugar.
How to Make The Tart Without Baking with Pastry Cream
- Make the vanilla pastry filling- Refer to my tutorial on How To Make Pastry Cream Filling ahead of time and cool completely.
- For this version, you need to add whipped cream to the Crème Pâtissière. Once the pastry cream filling cools up, whip the heavy cream in an mixing bowl with confectioner sugar and vanilla extract, then add in the cool vanilla pastry filling. Whip together to obtain a nice creamy and fluffy texture. Store in the fridge to cool while you bake the pastries.
- Preheat oven to 400 F.
- Cut the pastry sheet – carefully unfold the puff pastry sheet and cut into 6 even sized rectangles. Carefully cut a rectangle about 1/4 inch inside of the puff pastry shown in the photos and prick the inside of the middle of the rectangle with a fork.
- Bake- Brush and bake the puff pastries with egg wash and bake for 13-15 minutes or until golden brown. Time will be off by a couple of minutes depending on your oven.
- Remove from the oven and allow to cool for a few minutes. Press down the middle area where the interior rectangle to make a shallow well, as shown in the photo.
- Using a piping bag, fill the puff pastries with the pastry cream and top with fresh berries of your choice. Dust with powdered sugar. You can serve immediately or store in the fridge for up to an hour before serving. I prefer though to fill and serve right away so the puff pastries have the crispy melt in your mouth effect.
Notes
- Use a preheated oven.
- I prefer though to fill and serve right away so the puff pastries have the crispy melt in your mouth effect.
- Go for fresh raspberries/Berries always. They release less moisture and taste fresh.
- Allow the custard to cool completely before assembling the pastries.
- Place the tray in the middle rack of the oven. Cooking time may be 1-2 minutes off, depending on your oven. Maybe more or less.
- Make sure the puff pastry thaws before unfolding and filling with cream.
- Arrange the pastries on the sheet pan making sure to keep enough space between them so they will not touch when baking.
- NOTE: you will have left over cream filling, so plan to use the remainder with my other suggested recipes. It’s not recommended to split the recipe into half portion.
Sooooo delicious!!! Love the two different versions also, made them both! I have my own custard recipe I use for cream horns, etc, so I didn’t read that. But I loved these. I will definitely pipe the custard for the baked ones next time, and I used about 2TBSP instead of 1. Also not sure what size of puff pastry, as I didn’t read it, but I was able to fit 8 large raspberries per rectangle. Will definitely be making again once raspberries are in season!
Happy to hear you enjoyed the recipe! Thanks for the review Camilla.
These are delicious! Would like to learn as much as I can, so why are the raspberries baked in the oven? I usually put my fruit on after the pastry is baked. Thank you!
Hi Katie!
You can do either. Whatever you prefer.
I tried it it turns so good
I love dessert! The freshness of the raspberry tarts even makes a difference in the pictures. It looks wonderful.
Thank You Pam for your kind comment!