Mini Fruit Tarts
Delight your senses with these irresistible Mini Fruit Tarts, a perfect blend of buttery shortbread crust, luscious cream cheese filling, and a vibrant topping of fresh, colorful fruits. These bite-sized desserts are as beautiful as they are delicious, ideal for elegant gatherings, brunch spreads, or a simple treat to satisfy your sweet tooth. The crispness of the golden tart shells contrasts beautifully with the silky cream filling, while the assorted fruits bring a burst of natural sweetness and color to every bite. A light apricot glaze adds a glossy finish that not only elevates the presentation but enhances the flavor. Quick to prepare and endlessly customizable, these little tarts will undoubtedly be the showstoppers at your next event. Enjoy the harmony of textures and flavors in this crowd-pleasing, versatile recipe!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter, cubed and chilled
- 0.25 cup granulated sugar
- 0.25 teaspoon salt
- 3 tablespoons cold water
- 8 ounces cream cheese, softened
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cup heavy cream
- 1 cup assorted fresh fruit, sliced (e.g., strawberries, kiwis, blueberries)
- 2 tablespoons apricot jam
- 1 teaspoon water (for thinning the jam)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cubed butter.
Using a pastry cutter or your fingertips, blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, mixing gently just until the dough holds together.
Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes to chill.
Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Use a round cutter to cut circles slightly larger than your mini tart tins.
Press each circle into the tart tins and prick the bottom with a fork to prevent bubbling during baking.
Bake the shells in the preheated oven for 12-15 minutes or until golden brown. Remove and let them cool completely.
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gradually add heavy cream and continue to beat until the mixture is fluffy.
Spoon or pipe the cream cheese filling into each cooled tart shell, filling them about two-thirds full.
Arrange the assorted fresh fruit slices on top of the cream cheese filling in your desired pattern.
In a small saucepan, gently heat the apricot jam with water over low heat until it becomes thin and smooth.
Using a pastry brush, lightly glaze the fruit with the apricot glaze for a shiny finish.
Chill the fruit tarts in the refrigerator for at least 30 minutes before serving to set.
Nutrition Facts
Calories |
3303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.6 g | 279% | |
| Saturated Fat | 132.9 g | 664% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 301.8 g | 110% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 153.8 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 299 mg | 23% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 655 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
