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!
