These easy strawberry puff pastry tarts come together in about 20 minutes! All you need is pre-rolled puff pastry, sweet creamy whipped mascarpone and juiciest fresh strawberries. A lovely summertime dessert that can be customised to use the best seasonal fruit.
Preheat the oven to 200C (400F). Unroll your puff pastry keeping it on the paper it comes rolled in.
Cut into rectangles or squares and score a small border on each. Prick inside the border with a fork.
Spread the pastry slightly apart and brush the edges with the beaten egg.
Sprinkle the borders with a little sugar or flaked almonds and transfer to a baking tray.
Bake for 16 minutes, turning the tray around midway. Check the tarts are not colouring too much – if they are lower the oven temperature to 180C (350F).
Gently press down the middle of each tart to flatten and leave them to cool completely.
Put the icing sugar, mascarpone, single cream and vanilla paste in a bowl and whisk until you have soft peaks.
Fill each tart with a generous swirl of cream and top with fresh strawberries.
Dust with icing sugar and serve immediately.
Video
Notes
The puff pastry shells can be baked up to a day in advance and kept in an airtight container.
The tarts need to be eaten soon after filled as the filling will cause the puff pastry to soften.
You can use cream cheese instead of mascarpone however since it has less fat you might need to add less cream.