Five egg shaped puff pastry tarts with a heart cut out on top, filled with lemon curd. There is a tiny daisy made with frosting on each of the tarts. The tarts are on a white serving tray. There are three lemon slices at the bottom of the tray and four blueberries with sage leaves as garnish. There is a blue tea towel with a floral pattern in the background. There are also two lemons in the upper left of the photo and a flower shaped plate with lemon slices to the right of the serving tray.

When Life Give You Lemons Puff Pastry Tarts

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It’s been really fun to make different shaped tarts with puff pastry, so I thought I’d make some Easter egg shapes for spring! These look so adorable and the lemon curd adds a beautiful yellow color that is perfect for any spring or Easter celebration. If you enjoyed my Strawberry Cheesecake Tarts, you will love these!

I received a very generous package of naturally flavored powdered sugars from Whipzi this week and as soon as I saw the lemon flavor, this is what I envisioned. You can use my code SARAH15 to save 15% on your order. The lemon flavor is currently sold out, but they said they expect to restock by the end of March.

For anybody who doesn’t love lemon, you can substitute any jelly or jam here. The strawberry jam that I used at Valentines Day for the hearts I linked above was delicious. Blueberry jam would be a great choice too and would pair really well with the cream cheese filling. Whipzi has a blueberry flavored powdered sugar that would be perfect if you went that route.

I hope that you love these as much as I do! If you haven’t seen them on instagram, check out my post here.

This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.

When Life Give You Lemons Puff Pastry Tarts

Recipe by Sarah
0.0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Easy
Servings

5

servings
Prep time

45

minutes
Cooking time

18

minutes
Calories

334

kcal
Total time

1

hour 

3

minutes

My Strawberry Cheesecake Tarts were one of my top three most popular recipes for Valentine’s Day, so I decided to reimagine them for Spring!

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Ingredients

  • 1 sheet puff pastry (see notes)

  • 2 oz cream cheese (room temp/softened)

  • 2 tbsp lemon flavored powdered sugar (see notes)

  • 1/2 tsp vanilla extract

  • 1 egg beaten for egg wash

  • 1/2 tsp lemon flavored powdered sugar for dusting

  • 5 tbsp lemon curd

  • 1 tsp frosting for the flowers on top

Directions

  • Make the sweetened cream cheese filling. Combine softened cream cheese, powdered sugar, and vanilla in a small mixing bowl. Mix well with a fork until smooth. You want to make sure there aren’t any lumps of powdered sugar. Set aside.A yellow bag of Whipzi lemon flavored powdered sugar next to a glass bowl with a sweetened cream cheese mixture. There is a wooden tray in the background with two lemons, a small wooden dish and a small dish of blueberries. There is also a blue floral tea towel in the background.
  • Add 5 tbsp of lemon curd to a small microwave-safe bowl and set aside.
  • Beat one egg and grab your pastry brush so the egg wash is ready. (see notes)
  • Preheat oven to 400 degrees F, set a rack in the center of the oven, and line a rimmed baking sheet with parchment paper.
  • Lightly flour a pastry board and lay out your puff pastry. I used Jus-Rol brand for this because it’s refrigerated and I find it easier to work with than frozen puff pastry. If you are using frozen puff pastry, set it on the counter first for about 30 mins so that it’s pliable, but still cold. You want to be able to unfold it without cracking the folds.
  • Using a rolling pin, roll the puff pastry out so that it’s all even in thickness.One sheet of puff pastry rolled out onto a wooden pastry board with an egg shaped cutter and a small heart shaped cutter.
  • Using an egg-shaped cookie cutter, cut as many eggs from the sheet of puff pastry as you can. I was able to fit 15. You need multiples of 3 since each tart has 3 layers.One sheet of puff pastry rolled out onto a wooden pastry board with an egg shaped cutter and a small heart shaped cutter. The puff pastry has been cut with the egg shaped cutter 15 times.
  • Peel off excess pastry and set aside. I usually roll out the scraps and make something quick with them once I’ve baked whatever it is that I’m baking. I like to take the eggs and set up three rows so I have an assembly line of sorts.Fifteen egg shapes cut from a sheet of puff pastry on a wooden pastry board. They are in three rows of five.
  • The top layer of puff pastry needs a cut-out so that you have an indent to put the lemon curd into once these have baked. I used a small heart cutter because that was what fit the best out of all of my cutters. Using your small cutter, cut out a section from the middle of 5 of the egg shapes.Three rows of five egg shaped puff pastry cut outs, on a wooden pastry board. The row to the right has hearts cut out.
  • Brush 5 of the full egg shapes with egg wash. I start with the middle row as the bottom layer of the pastries, The egg wash will act like glue to hold the layers together while baking, so do not skip this step.Fifteen egg shapes cut from puff pastry, on a wooden pastry board. The middle row has been brushed with egg wash. The row on the right has heart shaped cut outs taken from it.
  • Add about 1 tbsp of the sweetened cream cheese filling to the center of the eggs that have been brushed with egg wash. You want to evenly divide the cream cheese filling across all 5 of the pastries and it should look like this:Three rows of five egg shaped puff pastry dough cut outs. The middle row each has a dollop of sweetened cream cheese filling and has been brushed with egg wash.
  • Stack a puff pastry egg without a cut-out on top of each of the bottom layer eggs with the cream cheese filling. Lightly run your finger around the edges to seal. Twp rows of five egg shaped puff pastry cutouts. The first row has a dollop of cream cheese filling and has a second layer of puff pastry over that.
  • Brush this layer with egg wash so that the top layer sticks while baking.Two rows of egg shaped puff pastry cut outs on a wooden pastry board. The first row has a bottom layer, a dollop of cream cheese filling and another layer of puff pastry over that. They have been brushed with egg wash.
  • Add the final layer with the cut-out and lightly run your fingers around the edges to seal.Five egg shaped puff pastry tarts with a heart cut out on a wooden pastry board.
  • Brush once again with egg wash. This final egg wash step will ensure that the pastries will be golden brown once they have baked.Five egg shaped puff pastry tarts brushed with egg wash, on a wooden pastry board.
  • Arrange the pastries on the parchment-lined rimmed baking sheet.Five puff pastry eggs on a baking sheet and ready to go into the oven.
  • Bake in the preheated oven for about 18 minutes. When I make stacked puff pastry like this, I take it out at around 14 or 15 mins to check on them and even them out. Because puff pastry puffs up, it won’t always be an even height. Oftentimes there is one side of a pastry higher than the other. I take these out before they are completely done and use a spatula to very gently press down any areas that are too high. This is how I ensure that the pastries look as even as they do when they are done. Once I have very gently evened them out, I place them back into the oven to finish baking. When done, they look like this:Five egg shaped puff pastry tarts with hearts cut into the middle on a rimmed baking sheet,.
  • Using the back of a spoon, gently press down on the puff pastry that is puffing up into the heart cut out. You want to create a little bit more space for adding lemon curd, but you don’t want to crack the pastry.Five egg shaped puff pastry tarts with hearts cut into the middle on a rimmed baking sheet. The hearts in the middle have been pressed down lightly to make room for lemon curd to be added to the indentations.
  • This step is optional, but I find that warming the lemon curd helps me to be able to spoon it evenly into the cut-outs. I microwave it for 20 seconds and stir it.
  • While the lemon curd is heating, lightly dust the tarts with powered sugar. I do this before adding the lemon curd because I don’t want powdered sugar on the surface of the lemon curd.Five egg shaped puff pastry tarts with hearts cut into the middle on a rimmed baking sheet, dusted with powdered sugar.
  • Add 1 tbsp of lemon curd to each of the heart cut-outs. I do this very carefully so that it doesn’t drip onto the pastry around the cut-out.Five egg shaped puff pastry tarts with hearts cut into the middle on a rimmed baking sheet, dusted with powdered sugar and filled with lemon curd.
  • This step is optional, but I like to pipe on little flowers using frosting. I think they look so cute and are perfect for spring. You can use frosting from the store, or frosting leftover from another project. I had some left over from cinnamon rolls and used that.Five egg shaped puff pastry tarts with a heart cut out on top, filled with lemon curd. There is a tiny daisy made with frosting on each of the tarts. The tarts are on a white serving tray. There are three lemon slices at the bottom of the tray and four blueberries with sage leaves as garnish. There is a blue tea towel with a floral pattern in the background. There is a flower shaped plate with lemon slices to the right of the serving tray.
  • Serve and enjoy! Puff pastry is best served just after baking. I arranged mine on a tray with some lemon slices, blueberries and sage leaves.

Equipment

Recipe Video

Notes

  • I used Jus-Rol puff pastry for this It is found in the refrigerated aisle and I like that you don’t have to worry about defrosting before using.
  • I used Whipzi lemon powdered sugar this this. You can use Sarah15 to save on their website. If you don’t want to use this kind, regular powdered sugar works too!
  • I don’t like to waste egg for egg wash and you really only need a tablespoon or so of egg for this. I like to beat one egg, pour some out and then put the rest away and either make scrambled eggs later or use it the following day for another baking project. I would not save the egg once I’ve been dipping the pastry brush in.
  • Once my pastries have cooked, I put my scraps into the oven. I usually brush the heart cut-outs with egg wash and sprinkle with cinnamon sugar. I take the rest of the scraps and roll them out, add something like cinnamon and brown sugar to the middle, roll it all up, then slice it like tiny cinnamon rolls, brush with egg wash and bake. I don’t like to waste puff pastry, so these are some ideas that I have for no-waste little treats. My kids are always happy to eat them!

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4 Comments

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