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Strawberry and Blueberry Tarts Recipe

Strawberry and Blue Berries Tarts


Strawberry and Blueberries Tarts Recipe


1 package of Pepperidge Farm Puff Pasty Shells (6 shells)
6 fresh or frozen strawberries
1 cup of fresh or frozen blueberries
Powdered sugar

Vanilla Cream Filling:

6 tablespoons sugar
2 tablespoons cornstarch
1 cup milk
2 beaten egg yolks
1 tablespoon butter
½ teaspoon vanilla extract


In a pan, combine sugar, starch, and gradually add milk, stirring constantly. Cook and stir over medium heat until the filling becomes very thick and begins to bubble. Remove from heat and slowly pour egg yolks into pan and stirring constantly. Cook and stir mixture over low heat. Add in butter and vanilla extract. Transfer filling to a bowl and set aside.

Bake puff pastry shells according to package directions. After baking, lift shells in the middle and spoon about 2 tablespoons of vanilla cream filling into each pastry shell. Top with strawberry and blueberries and dust with powdered sugar. Serve immediately.

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24 COMMENTS... read them below or add one

  1. fatboybakes

    HAHAH, unkaleong, that sounds so risque.

    rasa malaysia, yummy!!! hey, i’ve been looking (not actively) for that vanilla cream filling actually. coz they sell these cream puffs here called beard papa, and the filling is yummy. wonder if its the same. am gonna try. of course we cant get those ready tart shells here, so have to make la.

    wah, you based in america ah? doing what ah? working? studying?

  2. Rasa Malaysia

    Unkaleong – next time put a napkin around your neck before you visit Rasa Malaysia! LOL!

    Fatboybakes – Yeah, I guess it will be hard to find this kind of products in Malaysia. I work in the US by the way.

    Lucia – I am not a big fan of berries either (fresh), but when they are backed or used in desserts, they are good.

    Budding Cook – when are you going to try baking some cakes. ;)

  3. toniXe

    Xcuse me unka but u r drooling which one err? de dangerously looking tempting delicious one below da RSS ATOM or the other sinister sexy buxom red squeezed by shiny blacks on the stage issit ?

    I can understand….

  4. Claude-Olivier

    Woaw, what an amazing picture !!! It really nice, I love it. You do not need to put the eat me on the picture because that was the first thing I thought when I saw it ;-) this is not Malaysian food, isn’t it ;-)

    Thank you for your comment on my blog. Basically, the “story” said that I was in a bad day, with quite a lot of non-motivating events…anyway. I went in my Asian shop and I found a Thai mango. I have eaten the first one in Ayutthaya in Thailand and it was just wonderful, you this so intensive taste…And I have just cook some crepe for this mango, with a small swiss touch ;-) That was the story.

    Have a nice day

  5. Chubbypanda

    Didn’t that cake make Alice really really BIG when she visited Wonderland?

    … You’re trying to make me a Fatpanda, aren’t you.

    – Chubbypanda

  6. wmw

    Mmm…looks delicious, the strawberry and blueberries tart I mean (Have to be specific – Tonixe’s comment is so funny! LOL)

  7. simcooks

    I hardly bake but this vanilla cream filling looks easy to make. I can make that and fill up some Choux Pastry Puffs.

  8. Rasa Malaysia

    Tonixe – too funny!

    Claude – thanks, you are always so courteous and sweet. I am so happy Melting Wok found you in blogosphere. :)
    No, this is not Malaysian; sometimes I have to make something other than Malaysian food. :)

    CP – ;)

    WMW – Is it more delicious than Daniel Henney?! :P

    Simcooks – yep, try it. Quite simple actually.

    Elmo – indeed!

  9. Food Marathon

    Just add grated coconut seasoned with turmeric, lemon grass, red chilies and you’ve got cross-cultural ‘Amerilaysian’ Tarts.

  10. tigerfish

    Die leow die leow, it says “eat me eat me” but I can’t seem to reach it leh. Only left scratches and fingerprints on my monitor.
    I must stock up baking pantry before I try all ur egg tarts and berry tarts recipe. I don’t bake -tt’s y never keep ingredients eg. vanilla extract, sugar and no baking utensils.
    But looks like your post may power the change!
    You, power leh! ;p

  11. MeiyeN

    oh wow, looks so tempting…. i am drooling….. must really say that you are absolutely good in cooking and baking!!!!!

  12. Rasa Malaysia

    Food Marathon – hmmm, I like that idea, especially the term “Amerilaysia.” ;)

    Tigerfish – no need to die lah; just go by some ingredients and can bake liao. I also don’t bake much before but now I am hooked on it.

    Meiyen – you are so sweet, thanks for your compliment. Hehe

  13. simcooks

    Hello… I made the vanilla cream filling for my pastry puff, but it turned out too liquid. Is it becos I did not cook it long enough? How to make it more custard like?

    I want to post my pictures. Can I reference your URL and list your vanilla cream filling recipe in my post?

  14. Patrick

    I just bought all the ingredients to make these, which definitely wasn’t that hard to find… Thanks for making such easy recipes I’m counting down til your cookbook =). How long do you think these tarts would last, because I wanted to make them ahead of time for a dinner party?

  15. Jaclyn

    The recipe doesn’t say how long I need to cook the filling after the egg yolks have been added and when to add the butter and vanilla. I tried making this, but my filling is runny. It tastes great though! What do you think went wrong? Oh, can I substitute the milk for something non dairy like soy milk? Would like my son to try it but he is allergic to dairy and nuts. Thanks!

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