09/09/2026
These Lemon Blueberry Pastry Tarts have to be one of favourite desserts 🍋🫐 They’re incredibly easy to make, yet taste like something straight from a bakery.
Topped with fresh blueberries (but you can also use any frozen berries) along with Black & Gold pantry staples from . Delicious, simple, and affordable ... what more could you want?
Serves: 6 pastries
Prep time: 15 minutes
Chill time: 1 hour
Cook time: 20 minutes
Lemon cream ingredients
150 mL thickened cream
250g cream cheese, softened
100g lemon curd
1 tsp vanilla extract
2 tbsp icing sugar
1. Using an electric mixer, beat the thickened cream until soft peaks form.
2. Add the cream cheese, lemon curd, vanilla and icing sugar. Continue beating until thick and smooth.
3. Chill for at least 1 hour before piping into the cooled puff pastry
Pastries ingredients
1 sheet frozen puff pastry
2 tbsp thickened cream
2 tbsp brown sugar
1 cup blueberries (fresh or if frozen, drained)
Powdered sugar - optional dusting
1. Preheat the oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
2. Cut the puff pastry sheet into 6 equal rectangles and place them on the prepared tray.
3. Using a small knife, lightly score a border around each rectangle, about 1 cm from the edge, being careful not to cut all the way through
4. Brush each pastry with the thickened cream and sprinkle the brown sugar evenly over the top.
5. Bake for 15–20 minutes, or until the pastry is puffed and golden brown.
6. While still warm peel out the centre of the pastry and leave to cool completely.
7. Top with the lemon cream filling. Top with fresh or frozen blueberries and dust with icing sugar before serving.
