• 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.