Berry, Berry Sweet Spring
I don’t know what it is about spring produce, but I swear it’s nature showing off. Everything’s brighter, juicier, and begging to be turned into dessert—which brings us to this Berry Tart with Ginger Cream. It’s dramatic, vibrant, and absolutely unapologetic—just like we like it.
You’ve probably had berry tarts made with custard (a classic move), but let’s take a detour into the land of cream cheese and crystallized ginger. Yes, that spicy-sweet ginger twist is what makes this tart more than just a pretty face.
Now full disclosure: this tart is MASSIVE. Like, cut-into-quarters massive. And yes, you’ll have extra puff pastry leftover, which means it’s basically the universe telling you to make Crawfish Hand Pies. Coincidence? I think not. Call it a two-for-one spring baking situation.
But let’s be honest—leftovers are unlikely. This is one of those show-stopping desserts that has people sneaking back for seconds (and maybe even thirds) when they think no one’s looking.
Why this Recipe Works
• Ginger + Cream Cheese = Genius – The ginger cuts the richness of the cream cheese and adds a little fire to your fruit.
• Showstopping Presentation – Bright berries + shiny glaze = serious tart drama.
• Perfect for a Crowd – It’s giant. Like, feed-a-small-army big.
• Customizable – Swap in raspberries, blackberries, or whatever fruit you’re hoarding from the farmer’s market.
Tips for Making Berry Tart with Ginger Cream
• Don’t skip chilling the puff pastry between steps—this helps keep its shape while baking.
• Crystallized ginger is the star here, but if you can’t find it, a teaspoon of ground ginger in the cream works too.
• Red currant jelly gives the berries that glossy, bakery-window finish. Sub with apricot or strawberry jelly if needed.
• Cut your tart into squares before serving to avoid the whole “oh no, my quadrant is sliding” moment.
• Make ahead: The tart can be assembled a few hours ahead, but save the glaze until just before serving.
How To Make Berry Tart with Ginger Cream
This vibrant berry tart with cream cheese ginger filling is a showstopper spring dessert. Topped with strawberries and blueberries, it’s a seasonal favorite!
Make the Egg Wash and Prep the Base
• Whisk egg yolks with 2 tablespoons of water.
• Brush one sheet of puff pastry with the egg wash, then prick with a fork.
Build the Frame
Cut an L-shaped border from your second puff pastry sheet and place it on one corner of the base.
• Freeze to firm up, trim the edges, and make shallow slits along the border.
Bake It
• Preheat your oven to 425°F. Bake on a hot baking sheet for 14–16 minutes, until puffed and deeply golden.
• Repeat the process with three more puff pastry sheets to make a total of four tart quadrants. Let cool completely.
Make the Ginger Cream
• In a food processor, blend cream cheese and sugar until smooth.
• Add crystallized ginger and pulse until well combined.
Assemble the Tart
• Fit the four quadrants together on a board, trimming if necessary.
• Use a little ginger cream to “glue” them together, then spread the remaining cream evenly across the tart.
Add the Fruit
• Arrange strawberries decoratively on the cream.
• Simmer red currant jelly with water, toss blueberries in three-quarters of the glaze, then pile them between the strawberries.
• Brush strawberries with the remaining glaze.
Berry Much in Love with This Tart
This is the tart that says, “I appreciate seasonal produce and also have excellent taste in dessert.” Whether you’re hosting brunch, bringing a dish to a spring potluck, or just really into berries right now (same), this recipe’s got you. And remember, those puff pastry scraps? They’ve got Crawfish Hand Pies written all over them.
Tried it? Loved it? Tag me in your creations—I want to see your berry creations!
Berry Tart with Ginger Cream
Description
This vibrant berry tart with cream cheese ginger filling is a showstopper spring dessert. Topped with strawberries and blueberries, it’s a seasonal favorite!
Ingredients
How To Make Berry Tart with Ginger Cream
Prepare and Bake Pastry in Four Quadrants
-
Make the Egg Wash
- Stir together yolks and 2 tablespoons water for egg wash. Put a baking sheet in freezer.
- Unfold 1 pastry sheet on a 12-inch square of parchment and brush all over with egg wash. Prick entire surface evenly with a fork.
-
Cut the Frame
- Take your second puff pastry sheet and lay on a cutting board. Cut a 1 1/4-inch wide L-shape (right angle) strip from two adjacent edges. You should know now have what looks lie a 90° pastry corner.
- Place that pastry L-shape on the corner of your first sheet, aligning it along two edges to begin forming your raised tart edge.
- Transfer pastry on parchment in baking sheet already in freezer and chill until firm, about 10 minutes.
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Trim It Down
- Remove your pastry from freezer to a cutting board. Trim 1/4-inch off on all sides using the tip of a sharp knife. This helps clean the edges and encourage a better rise.
- Cut a 1/4-inch deep vertical slits into the raised borders, spacing the slits 1/2-inch apart. Return pastry on parchment to baking sheet in freezer and chill until firm but not solid, about 10 minutes.
-
Bake the Pastry
- Preheat the oven to 425°F and heat another baking sheet on lowest rack in oven until hot, about 2 minutes. Remove baking sheet from oven and transfer pastry on parchment from freezer to hot sheet. Bake pastry on lowest rack of oven until puffed and deep golden brown ( a little darker than usual so double edges are cooked through), 14-16 minutes. Transfer pastry on parchment to a rack to cool. Repeat all steps with remaining 3 packages puff pastry to make remaining 3 quadrants of tart.
-
Make Ginger Cream
- Blend cream cheese and granulated sugar in a food processor until sugar is dissolved and mixture is smooth. Add ginger and pulse until finely chopped and mixture is combined well.
-
Prepare and Assemble Fruit Tart
- If very puffed, gently flatten inner parts of pastry (single layer) slightly with your palm. Fit quadrants together on flat board to form a giant square tart shell, trimming inside edges of each quadrant slightly with a serrated knife to help quadrants fit together smoothly. "Glue" inner edges together with a little ginger cream, then spread remaining ginger ream evenly over tart, leaving double edges as a border.
- Arrange strawberries in a decorative pattern over cream.
- Bring jelly to a boil with remaining 2 tablespoons water, whisking until smooth, then simmer glaze 1 minute. Toss three fourths of glaze with blueberries in a bowl and spoon blueberries onto tart to cover cream between strawberries, mounding slightly. Brush strawberries with remaining glaze.
Equipment
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Nutritional Value
Nutritional Value
Servings 4
Serving Size 1
- Amount Per Serving
- Calories 577kcal
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 16g80%
- Trans Fat 1g
- Cholesterol 89mg30%
- Sodium 850mg36%
- Potassium 408mg12%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 7g
- Protein 24g48%
- Vitamin A 800 IU
- Vitamin C 4 mg
- Calcium 467 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- All 4 quadrants of pastry can be prepared (but not baked) 1 day ahead and stacked in freezer between sheets of parchment paper. Let each section stand at room temperature until no longer frozen solid but still firm, about 5 minutes, before baking.
- Ginger cream can be made 1 day ahead and chilled, covered.
- Tart can be assembled 3 hours before serving and kept at cool room temperature.
