Easy Mixed Berry Puff Pastry Tart with Cream Cheese Filling
If you’re looking for an easy dessert that feels bakery worthy but takes almost no time at all, this puff pastry tart is it. With a flaky, golden crust, fluffy cream filling, and fresh berries on top, it’s the kind of treat that looks impressive on a table but so simple to make.
We used store bought puff pastry, and the filling comes together with just a handful of ingredients. The almond extract gives it a sweet, nutty flavor that pairs perfectly with the berries, such a good little upgrade.
Easy Mixed Berry Puff Pastry Tart with Cream Cheese Filling
Ingredients
- 1 sheet puff pastry thawed
- 1 egg for egg wash
- 8 oz cream cheese softened
- ½ cup cold whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1–1½ cups fresh blueberries and raspberries
Instructions
Bake the pastry:
- Preheat oven to 400°F. On a lightly floured surface, unfold the puff pastry and score a 1-inch border around the edges (don’t cut all the way through). Brush the border with a beaten egg and place the pastry on a parchment-lined baking sheet. Bake for 12–15 minutes, until golden and puffed. If the center rises, gently press it down with the back of a spoon. Cool completely.
Make the filling:
- Beat the softened cream cheese until smooth. In a separate chilled bowl, whip the cream until soft peaks form. Add powdered sugar, vanilla, and almond extract, and whip until stiff peaks form. Gently fold the whipped cream into the cream cheese until light and fluffy.
Assemble the tart:
- Spread the cream filling evenly inside the cooled pastry shell. Top with fresh blueberries and raspberries.
Serve:
- Slice into squares and serve immediately, or refrigerate for 30 minutes if you’d like the filling a little firmer.
Tips & Variations
- Swap in strawberries, blackberries, or sliced peaches depending on what’s in season.
- Dust the finished tart with a little powdered sugar for an extra-pretty presentation.
- This recipe is best enjoyed the same day (the pastry is crispiest right after baking).
That’s it! An easy, light, summery dessert that feels special without much effort.
If you decide to make these tarts, I’d love to know what you think!
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