Preheat the oven 375°F. Lightly grease a sheet tray with cooking spray, set aside.
Unroll the crescent roll dough on a clean work surface. Cut the dough into 4 even rectangles.
Go around the edges of each piece of dough, rolling them toward the center, making a ½ inch border of dough, twirl the ends.
Mix together the beaten egg and water in a small bowl. Brush a small amount of the egg wash on the outer edges of the dough with a pastry brush. Sprinkle the decorator’s sugar on top of the dough where you have egg washed. Bake for 12-15 minutes until lightly golden brown. Once the dough is done baking, transfer the tart shells to a wire rack to cool.
While the dough is cooling, whip the cream cheese in a medium-sized bowl with an electric hand mixer until smooth. Add in the powdered sugar, lemon zest, lemon juice, and vanilla. Mix until combined and smooth.
Evenly spread the cream cheese mixture over the four tarts making sure to keep the edges of the tart shells exposed.
Top with the fresh berries. Serve immediately with a sprinkling of powdered sugar on top and garnish with mint sprigs, optional.
Crescent roll dough sheets are perfect for this as you do't have to worry about crimping any perforations, you can use regular crescent rolls if you can not find the dough sheets.
Use any of your favorite berries for this, mix it up or use all one type of fruit.
You can use puff pastry, but follow the cooking times for how long they need to bake.
This is great topped with powdered sugar, but this is completely optional.
Make sure your crusts are completely cooled before filling them otherwise it will melt.
The egg wash is necessary to get a nice golden brown on the edges.
Berry Tarts Recipe found on https://thissillygirlskitchen.com/berry-tarts/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.