Pastries Filled with Cream and Berries

Pastries filled with cream and berries are a delicious, elegant treat that combines rich, creamy filling with the freshness of berries. Here are two recipes for pastries that are filled with cream and berries—one using puff pastry and the other using shortcrust pastry.

1. Cream and Berry Puff Pastry Cups

Introduction:
These easy-to-make puff pastry cups are filled with a luscious cream cheese filling and topped with fresh berries, making them perfect for a brunch or a light dessert. The flakiness of the puff pastry paired with the smooth cream and the burst of fresh berries creates a delightful treat.

Ingredients:

• 1 sheet of puff pastry (store-bought)
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup heavy whipping cream
• 1 tsp vanilla extract
• Fresh mixed berries (such as strawberries, blueberries, raspberries)
• 1 tbsp honey (optional, for drizzling)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Prepare the puff pastry: Roll out the puff pastry sheet on a lightly floured surface. Using a round cookie cutter or a glass, cut out circles that will fit into a muffin tin. Press the circles into the muffin tin cups and bake for 12-15 minutes, or until the pastry is golden brown and puffed. Let them cool completely before filling.
3. Make the cream filling: In a medium bowl, whip the cream cheese, powdered sugar, and vanilla extract together until smooth. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. Assemble the pastries: Once the puff pastry cups have cooled, spoon or pipe the cream filling into each pastry shell. Top with a mix of fresh berries.
5. Serve: Drizzle honey over the top for extra sweetness, if desired. Serve immediately or refrigerate until ready to serve.

2. Shortcrust Pastry Tarts with Cream and Berries

Introduction:
These mini shortcrust tarts are a classic pastry filled with a rich vanilla custard cream and topped with a beautiful assortment of fresh berries. They make for a wonderful dessert at gatherings or as a simple indulgence.

Ingredients for the Tart Shells:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 2-3 tbsp cold water

Ingredients for the Cream Filling:

• 1 cup heavy cream
• 1/2 cup milk
• 2 egg yolks
• 1/4 cup sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract

Toppings:

• Fresh mixed berries (strawberries, raspberries, blueberries, blackberries)
• Powdered sugar, for dusting (optional)

Instructions:

1. Make the tart crusts: In a food processor, combine flour, sugar, and cold butter. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse a few more times. Slowly add cold water, one tablespoon at a time, until the dough just comes together. Shape the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
2. Prepare the tart shells: Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface to about 1/8-inch thick. Use a tart pan or a muffin tin to press the dough into individual tart shells. Poke the bottom of each tart shell with a fork to prevent puffing. Line the shells with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the paper and weights and bake for another 5-7 minutes, or until golden brown. Let the tart shells cool completely.
3. Make the cream filling: In a saucepan, combine milk and heavy cream. Heat over medium heat until hot but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually pour the hot cream mixture into the egg yolk mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 5 minutes). Remove from heat and stir in vanilla extract. Let the custard cool slightly, then chill it in the fridge for at least an hour.
4. Assemble the tarts: Once the tart shells and cream filling have cooled, spoon or pipe the cream into the cooled tart shells. Arrange the fresh berries on top of the cream.
5. Serve: Dust with powdered sugar before serving, if desired. Serve the tarts chilled or at room temperature.

Conclusion

Both of these cream and berry-filled pastries are a delightful treat that’s sure to impress. Whether you prefer the flaky texture of puff pastry or the buttery crispness of shortcrust pastry, these recipes are easy to customize with your favorite berries and fillings. Perfect for special occasions, family gatherings, or as a sweet indulgence, these pastries offer a lovely combination of textures and flavors that will satisfy anyone’s sweet tooth.

Lovers of Pastry and Berries:

If you love light, fruity, and creamy desserts, these pastries will certainly win your heart. They are perfect for those who appreciate the delicate balance of sweet and tangy flavors, combined with the perfect texture of pastry and cream.