Strawberry Lemon Cream Breakfast Tarts
Easy homemade Strawberry Lemon Cream Breakfast Tarts made with whipped lemon cream filling over flaky pastry squares. Topped with fresh spring strawberries. Plus tips for making them crisp, creamy and flavorful, every time.
Spring is just around the corner , which means it’s time for a transition and new changes. Ingredients change from spices, sweet potatoes and hearty dishes to lighter, fresh recipes that include seasonal fruits.
Strawberries are of course at the top of the list. To celebrate the season I’ve created these Strawberry Lemon Cream Breakfast Tarts.
Tips for making Lemon Cream Breakfast Tarts
Tips for making Lemon Cream Breakfast Tarts - Be sure cream cheese is at room temp. Otherwise it won’t be soft enough to mix into lemon cream
- Use puff pastry sheets for perfect, flaky dough and to save lots of time, making it an easy breakfast treat
- Cut pastry sheets into 9 even squares then score about ½-inch in from edges to create a base for the lemon cream
- Poke holes in dough to allow are to release while baking. Bake partway, press centers down with a fork, then continue to bake. This prevents centers from puffing up.
- Whipped cream added to lemon curd creates nice sweetness and airy texture
- Use ripe, preferably organic strawberries, that smell sweet for best flavor
- Fresh squeeze lemon juice and lemon zest adds loads of flavor
- Fill pastries and serve immediately to enjoy them crisp and warm
Thanks to fresh strawberries and citrus, these lemon cream breakfast tarts are a simple way to ease any upcoming transitions you may be having. Ready in about 20 minutes, you’ll have a bright and fresh dessert for any occasion.
The filling is a no-bake, no-chill mixture of cream cheese, powdered sugar, lemon juice, lemon zest and whipped cream.
That’s right, canned whipped topping is also great inside of recipes. It adds a creamy, whipped texture to the filling that complements the flaky pastry base.
Ingredients in lemon cream filling
- Cream cheese: Main base and holds everything together. Adds slightly savory flavor to compliment sweetness
- Powdered sugar: Needed to balance tart lemon and sweeten the breakfast tarts. Powdered sugar instead of granulated sugar create more fluffiness
- Lemon juice and zest: It wouldn’t be a lemon cream without lemon. Adds lots of flavor, especially the zest.
- Vanilla extract: Works in pretty much any baked recipe
- Whipped cream: Makes the lemon curd light and airy
Top with fresh strawberries for a simple spring dessert or breakfast tart. Be sure to add that classic whipped dollop for extra flavor and gorgeous presentation.
Strawberry Lemon Cream Breakfast Tarts recipe at-a-glance:
Flavor profiles: Sweet and tangy lemon cream filling with fresh, fruity strawberries and a buttery crust.
Texture: Creamy filling over a flaky pastry crust.
More sweet breakfast recipes you may like:
- White Chocolate Cranberry Scones
- Chamomile Lemon Poppy Seed Breakfast Bread
- Healthy Vegan Peanut Butter Breakfast Cookies
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
Are you following me on Pinterest, Instagram, Facebook, and Twitter? Also, sign up for our newsletter to get all our recipes and cooking tips.
Strawberry Lemon Cream Breakfast Tarts
Ingredients
- 1 sheet puff pastry
- 1 tablespoon flour
- 1 large egg, lightly beaten
- 6 ounces cream cheese, room temp
- 1-¼ cup powdered sugar
- 1 cup canned whipped cream, plus extra for garnish
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- 2 cups chopped strawberries
Instructions
- Preheat oven to 400 F. Unroll pastry sheet onto lightly floured cutting board. Cut into 9 three-inch squares. Using a sharp knife, lightly score ½-inch in from edges to create an inner square. Poke centers multiple times with fork. Lightly brush tops with egg.
- Place pastry squares on a parchment lined baking sheet one inch apart, bake 10 minutes.
- Remove from oven and flatten centers with back of a spoon. Bake 7-10 minute more until golden brown. Remove from oven and press centers down one more time. Set aside.
- Meanwhile: In a medium bowl, beat or stir together remaining ingredients, except strawberries, until combined and smooth. Fill center of each pastry square with lemon cream mixture
- Top with chopped strawberries and a dollop of whipped cream. Serve immediately.
Notes
Tips for making Lemon Cream Breakfast Tarts
- Be sure cream cheese is at room temp. Otherwise it won't be soft enough to mix into lemon cream
- Use puff pastry sheets for perfect, flaky dough and to save lots of time, making it an easy breakfast treat
- Poke holes in dough to allow are to release while baking. Bake partway, press centers down with a fork, then continue to bake. This prevents centers from puffing up.
- Whipped cream added to lemon curd creates nice sweetness and airy texture
- Use ripe, preferably organic strawberries, that smell sweet for best flavor
- Fill pastries and serve immediately to enjoy them crisp and warm
Yum! Loved the recipe. Such an excellent breakfast idea. I can see myself starting the day with these tarts, Matthew!
oh my gosh! YUMMY!
Totally, thanks Mackenzie!
These look so wonderful! I love a little lemon zest with any dessert. It adds such a nice tartness. Sounds like one of those perfect summer recipes.
Oh those look heavenly! I simply adore a nobake cheesecake filling in my pastries! I have to try this one!