Summer Berry And Nutella Tarts

4th of July dessert ideas - Berry And Nutella Tarts
Summer Berry And Nutella Tarts

With the 4th of July right around the corner, I had to share the easiest summer dessert to whip up. They’re perfectly red white and blue. So easy to make and may I add, insanely delicious. I picked up some puff pastry from the frozen food section and was so excited to try out a few things. I initially picked up this easy to use pastry dough to make a peach and goat cheese tart. They’re coming soon to the blog, promise! But I clearly took a detour and got creative!

But since the big red, white and blue holiday is right around the corner, I came up with this last minute dessert. I had some leftover puff pastry squares from testing out the peach tarts and figured it would make for a quick dessert! And boy was I right. This literally takes seconds to put together. The hardest part is trying to not eat all of them in a single sitting.

Summer Berry And Nutella Tarts

This recipe is really a great method to learn. Once I realized how easy it was to work with puff pastry my mind went crazy with flavor combinations. There’s so many things you can do. Let your imagination go wild people! This recipe is also super easy so you can swap out the nutella for oh I dunno, Biscoff cookie butter. And you can obviously change out the berries for whichever combination you like!

INGREDIENTS

  • Puff Pastry – I used Pepperidge Farm, it’s available in the freezer section
  • Nutella
  • Berries – I used blueberries and strawberries but you can use whichever ones you like
  • 1 Egg
  • Apricot Preserves (optional)
  • Powdered Sugar
  • Mint for garnish (optional)

TOOLS YOU NEED

Step One

Thaw your puff pastry per the package instructions. While this is thawing, pre-heat your oven to 425 degrees Fahrenheit. Get a baking sheet and line it with parchment paper or a silicon baking sheet ( I love these, nothing sticks to them and clean up is a breeze!)

Step Two

Cut your puff pastry into whatever shape or size you like. I made these smaller by getting 9 squares out of a single puff pastry sheet. Place these out on your baking sheet leaving a little space between them. They won’t spread when you bake them, they’ll only rise so you won’t need a ton of space.

Step Three

Prick each sheet with a fork. You can leave an edge if you like so they get super puffy on the sides, but I liked them pricked all over. This helps to release the steam as it cooks so that it doesn’t get insanely big!

Step Four

Add your Nutella and spread it out leaving a little bit of an edge. You don’t need to pile this on either. Just a thin layer. I know it’s tempting…

Step Five

This part is up to your own preference. I prefer fresh fruit on my tarts but you can always bake the entire thing together and add your fruit before it goes into the oven. It’s totally up to you. If you add the fruit before it goes into the oven, definitely add the apricot preserves (or any preserves really) on top of the fruit using a pastry brush. This allows them to stay nice and shiny. You can always heat it up in the microwave for a couple of seconds to make it easier to work with too.

Step 6

Beat your egg and use a pastry brush to brush the edges of the tarts. This will make it bake up nice and brown and shiny! Tip, you can also use some of the apricot preserves to the edges too to make them even shinier and brown too!

Step 7

Bake at 425 for about 20-24 minutes. Rotate half way through.

Step 8

Here you will add your fresh berries if you chose to do this my way! Then top with powdered sugar and garnish with a bit of mint.

Serving Nutella Tarts

Serving Nutella Tarts

These berry nutella tarts are so simple to make and can really be a big crowd pleaser. You could easily make them as big or as small as you like depending on how you’re entertaining. Plus, they’re great at room temperature so feel free to make these the morning before an event. Here are a few ideas on serving these berry Nutella tarts!

If they’re the main dessert, make them bigger and add lots of fruit. Serve alongside some vanilla ice cream for a complete dessert.

For a brunch buffet spread, make these smaller and easy to grab. You can make them almost bite size too! They’ll accompany brunch perfectly, just serve them up with my peach and thyme sangria and blueberry french toast!

For a fun dessert bar, you can create a build your own Nutella tart bar. Set out a bunch of premade pastries already baked with Nutella and then have a variety of fruits to add. You could go wild with toppings! From berries to peaches, to even more sweets like crushed up cookies, Oreos, sprinkles or even marshmallow cream for a twist on a s’more! This could make for a fun kids birthday party (or an adult one!)

Photos by Hannah Lozano

Berry and Nutella Tarts
Prep Time
50 mins
Cook Time
25 mins
 
Course: Dessert
Servings: 9
Ingredients
  • 1 sheet puff pastry, thawed
  • 1 pint berries
  • 1 egg, beaten
  • 1/4 cup apricot preserves
  • 1 cup nutella
  • 1/4 cup powdered sugar
Instructions
  1. Thaw your puff pastry per the package instructions. While this is thawing, pre-heat your oven to 425 degrees Fahrenheit. Get a baking sheet and line it with parchment paper or a silicon baking sheet 

  2. Cut your puff pastry into whatever shape or size you like. I made these smaller by getting 9 squares out of a single puff pastry sheet. Place these out on your baking sheet leaving a little space between them. They won’t spread when you bake them, they’ll only rise so you won’t need a ton of space.

  3. Prick each sheet with a fork. You can leave an edge if you like so they get super puffy on the sides, but I liked them pricked all over. This helps to release the steam as it cooks so that it doesn’t get insanely big!

  4. Add your Nutella and spread it out leaving a little bit of an edge. You don’t need to pile this on either. Just a thin layer. I know it’s tempting…

  5. This part is up to your own preference. I prefer fresh fruit on my tarts but you can always bake the entire thing together and add your fruit before it goes into the oven. It’s totally up to you. If you add the fruit before it goes into the oven, definitely add the apricot preserves (or any preserves really) on top of the fruit using a pastry brush. This allows them to stay nice and shiny. You can always heat it up in the microwave for a couple of seconds to make it easier to work with too.

  6. Beat your egg and use a pastry brush to brush the edges of the tarts. This will make it bake up nice and brown and shiny! Tip, you can also use some of the apricot preserves to the edges too to make them even shinier and brown too!

  7. Bake at 425 for about 20-24 minutes. Rotate half way through.

  8. Here you will add your fresh berries if you chose to do this my way! Then top with powdered sugar and garnish with a bit of mint.

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Leave a Comment

2 Comments

  1. Ok def going to need you to make these for me next time I come over please and thank you!

    xoxo
    Cathy, your Poor Little It Girl
    https://poorlittleitgirl.com

    Posted 6.19.19 Reply
  2. Lisa Autumn wrote:

    OMG this looks delish!

    x Lisa | lisaautumn.com

    Posted 6.20.19 Reply