Description
Delightful mini fruit tarts with a buttery crust, creamy filling, and topped with fresh fruits, perfect for any occasion.
Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 8 ounces cream cheese (softened)
- 3/4 cup powdered sugar
- 1 cup heavy whipping cream
- 2 cups mixed fresh fruit (strawberries, blueberries, kiwi, raspberries)
- 2 tablespoons apricot jam (optional, for glaze)
Instructions
- Preheat your oven to 350°F. Spray a 24-cup mini muffin tin with nonstick cooking spray.
- Cream together the softened butter and granulated sugar until light and fluffy. Then, beat in the egg and vanilla extract until well combined.
- Whisk together the flour, baking soda, and baking powder in a separate bowl. Gradually add this dry mixture to the butter mixture, mixing until just combined.
- Divide the dough evenly among the muffin cups, pressing it into the bottom and up the sides of each cup.
- Bake for 10-12 minutes or until the shells are golden brown.
- Press down the centers of each tart shell with the back of a spoon while they are still warm, then let them cool completely in the pan.
- Beat the cream cheese and powdered sugar together until smooth and creamy.
- Whip the heavy cream to stiff peaks and fold it into the cream cheese mixture carefully.
- Pipe or spoon the cream cheese filling into each shell, filling them generously. Top with mixed fresh fruit.
- Warm the apricot jam with 1 teaspoon of water, then brush it over the fruit for a glaze (optional).
Notes
Serve fresh for the best flavor; assemble shortly before serving to avoid soggy crusts.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American