Golden Puff Pastry Berry Tart with White Chocolate

Ingredients

• 1 sheet puff pastry (About 400 g; use thawed pastry large enough to line the tart pan, with extra strips for the border.)
• 200 g fresh strawberries (Trimmed; some may be threaded onto skewers with puff pastry strips for the decorative edge.)
• 200 g sour cream
• 100 g granulated sugar (Adjust to taste depending on the sweetness of the condensed milk and berries.)
• 2 eggs (For the creamy filling.)
• 200 g sweetened condensed milk (Added for extra richness.)
• 100 g white chocolate (Melted before adding to the filling.)
• 125 g fresh raspberries (Folded into the creamy filling.)
• 1 egg (Beaten and brushed over the pastry edges for a glossy golden finish.)

Steps

1. 1

   Thaw the puff pastry according to the package directions. Fit the pastry into a tart pan or shallow baking pan, pressing it gently into the base and sides. Trim or fold under any excess pastry, and reserve some pastry for decorative strips if needed.

2. 2

   Cut the reserved puff pastry into narrow strips. Thread or alternate the pastry strips and fresh strawberries onto wooden skewers, then arrange the skewers around the edge of the pastry base to form a decorative border. Remove the skewers carefully if desired before baking, or leave them in only if they are oven-safe.

3. 3

   Preheat the oven to 375°F (190°C). Place the prepared pastry base on a baking sheet to make handling easier and to catch any filling that bubbles over.

4. 4

   In a mixing bowl, stir the sour cream and sugar together until smooth and evenly combined.

5. 5

   Crack the two filling eggs into the sour cream mixture. Whisk until the eggs are fully incorporated and the mixture is smooth.

6. 6

   Pour in the sweetened condensed milk and whisk again until the filling is evenly blended and creamy.

7. 7

   Melt the white chocolate gently, using a microwave in short intervals or a heatproof bowl over barely simmering water. Stir until smooth, then add it to the sour cream mixture and whisk until completely combined.

8. 8

   Add the fresh raspberries and fold them gently through the filling so they remain mostly intact rather than breaking down completely.

9. 9

   Pour the creamy raspberry filling into the prepared puff pastry shell, stopping just below the top edge so it has room to bubble as it bakes.

10. 10

    Beat the remaining egg in a small bowl and brush it over all exposed pastry edges and decorative pastry strips. This egg wash will give the crust a glossy golden finish.

11. 11

    Bake for about 40 minutes, until the puff pastry is deeply golden and flaky, the filling is set around the edges, and the berries are bubbling. If the pastry browns too quickly, loosely cover the edge with foil.

12. 12

    Cool the tart until the filling has firmed up before slicing. Serve warm or at room temperature so the creamy white chocolate filling can be cut cleanly.

Notes

The transcript does not provide exact ingredient quantities or an oven temperature; quantities and temperature are practical estimates for one standard tart. Take care when using wooden skewers in the oven—use oven-safe skewers or remove them before baking. Chill leftovers covered in the refrigerator and bring them close to room temperature before serving.

Nutrition per serving

• dessert
• tart
• baked
• puff pastry
• berry
• white chocolate
• vegetarian
• sweet