Puff Pastry Fruit Tart

Prep Time 20

Cook Time 20

Servings

Calories 669kcal

Prepare the puff pastry: The frozen puff pastry sheet should be thawed before using.
Preheat oven to 375°F (190.5°C).
Roll out the puff pastry sheet, and cut equal pieces, about 5x2 inches. (If the puff pastry you are using is a different size, adjust sizes as needed) Make them bigger or smaller if you prefer. Dock the pastry by poking a few holes in the top using a fork (this helps the steam release so you don’t get a big bubble of air trapped in the dough), and then transfer to a parchment lined baking sheet.
Bake for 15-20 minutes, or until the puff pastry is golden brown. Remove and allow to cool.
While the pastry is baking prepare the lemon curd whipped cream: In a medium mixing bowl, whip the whipping cream on high until medium peaks form. Add in the powdered sugar, vanilla extract, and lemon zest, and mix until combined. Use a spatula to gently fold in the lemon curd. Add more lemon curd if desired to taste. Store in the fridge until ready to use.
Brew the coffee to your liking.
To assemble tarts: Spread a generous amount of lemon curd whipped cream on each tart. Top with fruit. Dust with powdered sugar.
Serve the tarts with coffee.