Summer Berry Tart – a delicious recipe with pastry, light cream cheese, icing sugar, vanilla extract, fresh blackberries, fresh raspberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400F and line a baking tray. Place ready rolled pastry onto your tray and score a rectangle into the pastry, 1-2 inches from the edge. Poke the middle of the pastry with a fork.
2
Place in the oven for 12-15 minutes until risen, puffy and golden. Leave to cool completely.
3
Once cool, place the cream cheese, icing sugar and vanilla into a medium bowl and beat until light and smooth, about 1 minute on medium speed.
4
Pour onto cooled pastry and smooth with a small spatula.
5
Cover the cream cheese with fresh berries. (You can tip them on randomly or line them up, I'm a little OCD with symmetry!).
6
Dust with icing sugar if desired. Tart will keep in an airtight container, in the fridge for 2 days.
379
kcal
Calories
20
g
Fat
46
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 sheet ready rolled puff pastry (my sheet was 12oz), 1 cup light cream cheese, I used Philadelphia, 1/4 cup icing sugar, sifted, 1/2 teaspoon vanilla extract, and more.
Yes, Summer Berry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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