Ingredients
Scale
- 1 sheet puff pastry, thawed
- 2 tablespoons granulated sugar
- 1/2 cup lemon curd
- 1/2 cup mixed berries (blueberries and raspberries)
- 1 egg, beaten for egg wash
- 1 tablespoon milk (for glaze)
- Edible gold dust or pearl sprinkles, for garnish
- Apricot jam (optional glaze)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Cut puff pastry into circles large enough to fit mini tart pans or muffin cups; press into cups to form shells.
- Prick shells with a fork, brush with egg wash, and bake 12-15 minutes until golden. Cool completely.
- Spread lemon curd into each shell, then top with berries.
- Brush the crusts with a light apricot glaze if using and dust with edible gold dust or pearl sprinkles before serving.
Notes
- To keep edges crisp, bake shells until golden and let cool completely before filling.
- Chill pastry cups slightly before filling for neater presentation.
- Replace lemon curd with vanilla custard for a subtler flavor.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Method: Bake
- Cuisine: Fantasy
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 60 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
