puff pastry fruit tarts with lemon curd whipped cream

Indulge in the delightful fusion of flavors with these Lemon Curd Puff Pastry Fruit Tarts topped with airy whipped cream. This easy-to-follow recipe combines flaky puff pastry, zesty lemon curd, and vibrant fresh fruits for a stunning dessert that dazzles and delights. Perfect for any occasion, these tarts are as beautiful as they are delicious. Treat yourself or impress your guests with this refreshing dessert! #LemonCurd #PuffPastry #DessertRecipes #HomemadeTreats #WhippedCream #FruitTarts #BakingJoy

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Ingredients

For the Puff Pastry:

1 package (14 oz) frozen puff pastry, thawed

1 egg, beaten (for egg wash)

1 tablespoon granulated sugar (for sprinkling)

For the Lemon Curd:

1 cup granulated sugar

3 large eggs

1/2 cup freshly squeezed lemon juice (about 4 lemons)

1/4 cup unsalted butter, cut into small pieces

Zest of 2 lemons

For the Whipped Cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

For the Fruit Topping:

1 cup mixed fresh fruit (such as berries, kiwi, and mango)

Fresh mint leaves for garnish (optional)

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Instructions

Prepare the Puff Pastry:

- Preheat your oven to 400°F (200°C).

- On a lightly floured surface, roll out the thawed puff pastry to about 1/8-inch thickness. Cut out circles (about 4 inches in diameter) using a cookie cutter or glass.

- Place the circles on a parchment-lined baking sheet and prick the center with a fork to prevent puffing.

- Brush the edges with beaten egg and sprinkle a little sugar on top.

- Bake in the preheated oven for about 15-20 minutes or until golden and puffed. Let cool.

Make the Lemon Curd:

- In a saucepan, whisk together the sugar, eggs, and lemon juice.

- Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 8-10 minutes).

- Remove from heat and stir in the butter and lemon zest until melted and smooth.

- Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin, and chill in the refrigerator until cool.

Prepare the Whipped Cream:

- In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.

- Whip with an electric mixer on medium-high speed until soft peaks form. Be careful not to overwhip!

Assemble the Tarts:

- Once the pastry shells are cool, spoon a generous amount of lemon curd into the center of each tart.