Crispy Strawberry Puff Pastry Tarts with Whipped Cream That Stay Golden and Flaky for Hours
Golden, buttery puff pastry shells brushed with egg wash to stay perfectly crisp, topped with cold whipped cream and fresh strawberries. A simple 30-minute dessert that feels elegant without the fuss.
Equipment
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Sharp Knife or Pizza Cutter
- Fork
- Stand mixer or hand mixer
Ingredients
For the Pastry
- 1 sheet frozen puff pastry (about 9x14 inches), thawed
- 1 egg, beaten (for egg wash)
For the Filling
- 1 pint fresh strawberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar (plus more for dusting)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Gently unfold the thawed puff pastry on a lightly floured surface. Roll it out just slightly to smooth the seams. Cut the sheet into 6 equal rectangles (about 3x4 inches each).
- Place the pastry pieces on the prepared sheet, spacing them about an inch apart. Prick them thoroughly all over with a fork (docking). Brush the tops evenly with the beaten egg wash, covering the whole surface right to the edges.
- Bake for 14-18 minutes, until the pastry is deep golden brown and puffed. Spin the pan halfway through for even color. Transfer to a wire rack to cool completely.
- While the pastry cools, pour the cold heavy cream, powdered sugar, and vanilla into a chilled bowl. Beat on medium-high until soft peaks form – the cream should hold its shape but still look soft and pillowy.
- Hull the strawberries and slice them about 1/4 inch thick. If very large, quarter them.
- Just before serving, place a pastry shell on each plate. Spoon a generous dollop of whipped cream on top, then layer the sliced strawberries over the cream. Dust with powdered sugar and serve immediately.
Notes
Don't skip the egg wash - it's the seal that keeps the pastry crisp. Whip cream just until soft peaks; overwhipped cream becomes grainy. Assemble tarts right before serving for maximum crunch. To prep ahead, bake pastry shells and store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat frozen shells at 350°F for 5 minutes. Store whipped cream in the fridge for up to 4 hours. If you have leftovers, store components separately and reassemble the next day.