Inventive Inventor's Time Travel Tarts with Sparkling Berry Compote

Directions

1. 1

   Preheat oven to 400°F (200°C). Lightly flour a clean surface. Unfold the thawed puff pastry sheet and gently roll it out to an 11x11 inch square.
2. 2

   Cut the pastry into four equal 5.5x5.5 inch squares. Carefully press each square into a 4-inch tart pan with a removable bottom, allowing the edges to overhang slightly.
3. 3

   Blind bake the pastry shells: Prick the bottom of each shell with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment, then bake for another 5-7 minutes, until the pastry is lightly golden. Remove from oven and reduce temperature to 350°F (175°C).
4. 4

   While the pastry bakes, prepare the custard: In a medium bowl, whisk together eggs and 1/2 cup granulated sugar until pale and fluffy. Gradually whisk in the heavy cream, vanilla extract, and almond extract until well combined.
5. 5

   Pour the custard mixture evenly into the pre-baked tart shells. Trim any excess pastry from the edges of the tart shells.
6. 6

   Bake for 20-25 minutes, or until the custard is set and lightly golden. The center should have a slight jiggle. Let cool completely on a wire rack.
7. 7

   To make the sparkling berry compote: In a small saucepan, combine mixed berries, 2 tablespoons sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the berries soften and release their juices, about 5-7 minutes.
8. 8

   Remove from heat and stir in the edible glitter until evenly distributed.
9. 9

   Once the tarts are completely cooled, carefully remove them from the pans. Spoon a generous amount of sparkling berry compote over the top of each tart.
10. 10

    Lightly dust with confectioners' sugar just before serving for an extra touch of elegance.