Mini Fruit Tarts
These Mini Fruit Tarts have a sweet crust, light creamy filling and fresh shiny fruit topping. A perfect individual treat for any occasion!
Equipment
- stand mixer with paddle attachment
- hand mixer
- Mixing bowls
- 8 mini tart pans 4-inch
- Small sauce pan
Ingredients
Crust
- 1 1/2 cups flour
- 1/2 cup confectioners' sugar
- 1 1/2 sticks butter softened, sliced
- 1/4 tsp salt
- 1 egg lightly beaten
- 1 tbsp orange juice
Filling
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 1/4 tsp pure vanilla extract
Topping
- Fresh strawberries, raspberries and blueberries washed and dried
Glaze
- 1/4 cup water + 1 tbsp to mix with the cornstarch
- 2 tbsp granulated sugar
- 1/4 tsp pure vanilla extract
- 1 tsp cornstarch
Instructions
Crust
- Using a stand mixer with a paddle attachment, add four, confectioners' sugar, salt and butter. Beat until the mixture starts to come together, resembling crumbs.
- Add the egg and orange juice and beat until the dough forms a ball. Scrape down the sides of the bowl as needed and do not overbeat.
- Gather dough and form into a disk. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350℉.
- Lightly spray tart pans with baking spray with flour. Set aside.
- Place the dough on a lightly floured surface and roll dough out into 1/4 inch thickness. Cut out eight, 4-inch circles. Place one circle into each tart pan and press it down into he pan and up the sides. Use a fork and prick dough on the bottom.
- Place mini tart pans on a baking sheet and bake for 10-12 minutes, or until lightly golden brown. Cool completely.
Filling
- Using a hand mixer, beat cream cheese.
- Add granulated sugar and vanilla and beat until smooth.
- Spread filling over each cooled tart crust.
Topping
- Wash and dry raspberries, strawberries and blueberries.
- Cut the strawberries into small pieces.
- Spread raspberries. strawberries and blueberries over the filling evenly.
Glaze
- In a small pan over medium heat, combine the water, sugar and vanilla. Keep stiring until all the sugar is dissolved.
- Mix cornstarch with 1 tbsp of water and stir until smooth. Add the mixture to the sauce pan. Over medium heat continue to stir until thickened.
- Let cool for 5 minutes.
- Brush glaze over the fruit topping.
- Refrigerate for at least 30 minutes before serving.
- Enjoy!