• Thaw Puff Pastry sheet according to package directions.
• Gently unfold pastry onto a lightly floured surface.
• Use a pizza cutter to cut the pastry into 12 small rectangles (As pictured above- first cut along fold lines, then each third should be cut in half, then half again).
• Bake pastry on a baking sheet lined with parchment paper (or a lightly greased baking sheet).
• Bake 12-14 minutes (check after 10 minutes).
• Bake until puffy and medium golden brown.
• Allow to cool.
• While the pastry bakes, prepare fruit by cutting into small pieces, then mixing together in a bowl. Set aside.
• Prepare lemon cream by whipping the heavy whipping cream (using and electric mixer) until it begins to thicken.
• Add vanilla and powdered sugar, and continue to beat until thick and fluffy.
• With the mixer on low, add the lemon curd, one tablespoon at a time. Stop mixing as soon as the lemon curd is incorporated.

Assembly

• Using a serrated knife, cut open each baked pastry (horizontally).
• Fill a piping bag (or a ziplock bag with a corner cut off) with the lemon cream and pipe some cream onto both the top and bottom piece of pastry.
• Add fruit to the bottom piece (as shown), and then add the top piece, creating a sandwich.
• Sprinkle dessert with powdered sugar.
• If desired, pipe a small dollop of cream on top and add a few additional pieces of fruit.
• Serve immediately, or keep the assembled desserts in the refrigerator up to 2 hours.