Blueberry Puff Pastry Tarts

Up your dessert game with this easy blueberry puff pastry tarts recipe. Make the lemon curd a day ahead, assemble and bake the tart in less than 20 minutes! These mini tarts are bite sized and perfect for a small snack or party dessert.

Recipe

Servings: Makes 12 tarts

Time: 45 mins

Ingredients

Blueberries
1 sheet of frozen puff pastry (cut into 12 squares)
Lemon curd
1 x Egg (beaten for egg wash)
Icing sugar

Lemon curd ingredients

1 egg
50g sugar
50g lemon juice
50g butter
Lemon zest (optional)

Lemon Curd Steps:

Add egg, sugar, lemon juice into a small saucepan and whisk continuously over low heat. Tip: Keep it at low heat and keep whisking or you’ll end up with over cooked eggs.
After around 5 mins, the mixture should start to thicken.
Remove pot from heat, and add in the butter and lemon zest.
To keep the lemon curd, cover the surface with cling wrap and store in the fridge for up to 1 week. The lemon curd will continue to solidify after it has cooled.

Baking steps:

Cut the puff pastry sheet into small squares (3cm x 3cm).
Use your knife to draw an indent around the edges of the puff pastry. Careful not to cut through the puff pastry.
Beat 1 egg in a bowl for egg wash.
Use a brush to brush the puff pastry and bake it in the oven (180 deg for 15mins) or air fryer (180deg for 10 mins).
After the puff pastry has been baked, press down the centre square.
Squeeze the lemon curd in the indented centre, top off with blueberries and dusting of icing sugar!