Puff Pastry Fruit Tarts filled with a simple coconut yogurt pastry cream are the epitome of ease and elegance! The homemade pastry cream and tart shells can be made in advance, perfect for entertaining!
Prep time: PT5M
Cook time: PT25M
Total time: PT180M
4 stars (1 reviews)
puff pastry fruit tart, puff pastry tart, yogurt pastry cream
- In a sauce pan, stir the sugar, cornstarch and salt until combined. Whisk in the egg yolks until the mixture is smooth and pale yellow in color, about 1 minute.
- Whisk in the yogurt and coconut extract.
- Cook the yogurt mixture over low-medium heat, whisking constantly, until the cream thickens, abut 5 minutes. Continue to whisk for an additional two minutes.
- Stir in the butter. Strain the pastry cream through a sieve into a bowl and cover surface of the cream with plastic wrap. Place the bowl in an ice bath and let it cool for 30 minutes. Chill the pastry cream in the refrigerator until cold, about two hours, or until ready to use. The pastry cream will keep for up to 3 days in the refrigerator.
- Preheat the oven to 400° F.
- Roll the pastry into a 12x15-inch rectangle on a lightly floured surface. Cut the pastry into 8 4x5-inch squares, and score a 1/4 inch border around each square. Place the squares on a baking tray lined with parchment paper and lightly brush the pastry with the egg wash and bake for 12-15 minutes, or until golden brown.
- Cool the tart shells completely on a wire rack.
- Use a sharp paring knife to score the border and remove the top off the pastry for each tart, reserving the tops for serving.
- Transfer the pastry cream into a decorating bag or resealable bag. Cut the tip off the bag and pipe the pastry cream into the cavity of the tarts. Top with fresh berries and sprinkle with coconut, and enjoy!