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Woodhaven Berry Puffs

Serves 6

Ingredients for Tart:

All purpose flour for work service
1 pound package puff pastry dough
1 large egg, lightly beaten
1 1/2 cups pastry cream
1/2 cup heavy cream, whipped to soft peaks
2 six ounce containers of fresh raspberries
or 1 quart strawberries, rinsed and dried
1/4 cup confectioner's sugar

Ingredients for Pastry Cream: (must be done day of)

1/4 cup plus 1 tablespoon corn starch
1/4 cup plus 1 tablespoon all purpose flour
1 cup sugar
1/2 teaspoon salt
3 large eggs
4 cups milk
2 tablespoons butter -- cut into pieces
1 1/2 teaspoons vanilla extract


  • Prepare an ice bath.
  • Combine cornstarch, flour, 1/2 cup sugar and salt in bowl. In another bowl whisk the eggs until smooth. Add flour mixture to egg mixture and whisk.
  • Combine milk and remaining sugar in medium saucepan. Bring to boil over medium high heat and stir until sugar is dissolved.
  • Remove from heat and whisk constantly. Slowly pour into egg mixture while whisking, Return to heat and bring to a boil while stirring until thickened, about 3 minutes. Transfer to large heat proof bowl, set in ice bath, cool completely and cover with plastic wrap and refrigerate until ready to use.
  • Place puff pastry on lightly floured clean work surface, and gently roll out to a 9x18 inch rectangle about 1/8 inch thick.
  • Trim edges even and then trim off four strips or one from all sides.
  • Transfer the large piece to a baking sheet and pierce all over with a fork. Brush with the egg mixture and lay the cut strips over edges, overlapping the ends. Brush strips with egg wash and overlapping edges.
  • Cover with plastic wrap and chill for 1 hour.
  • Preheat oven to 400. Bake pastry tart shell for about 15 minutes or until well browned and puffed. Remove from oven and press center down with a balled up kitchen towel. Bake 5 more minutes in oven and then press again if needed. Then, cool.
  • Whip heavy cream until soft peaks form. Fold into pastry cream mixture. Spread mixture over bottom of cooled puff pastry tart shell.
  • Arrange berries in neat rolls covering the pastry cream. Dust with the powdered sugar and slice and serve.
  • Garnish with mint leaves.