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Mini Fruit Tarts with Creamy Filling

Mini Fruit Tarts with Creamy Filling

Flaky mini tart shells filled with a silky cream cheese–vanilla filling and topped with fresh, colorful fruit and a light apricot glaze. Perfect for parties, brunch, or a sweet afternoon treat.
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Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cup all-purpose flour
  • 0.33 cup powdered sugar for tart dough
  • 0.25 teaspoon fine sea salt
  • 0.75 cup unsalted butter cold, diced
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla extract for tart dough
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar for filling
  • 1 teaspoon vanilla extract for filling
  • 0.5 teaspoon lemon zest finely grated
  • 0.75 cup heavy whipping cream chilled
  • 1 cup strawberries hulled and sliced
  • 0.5 cup blueberries rinsed and patted dry
  • 0.75 cup kiwi peeled and diced
  • 0.33 cup apricot jam for glaze
  • 1 tablespoon water to thin jam for glaze

Instructions

Preparation Steps

  • Preheat oven to 350°F. Lightly grease a 12-cup mini muffin pan or line with mini tart liners.
  • Make the tart dough: In a bowl, whisk flour, powdered sugar, and salt. Cut in the cold butter with a pastry cutter or pulse in a food processor until sandy with pea-size bits.
  • Add egg yolk and vanilla; mix just until the dough clumps when pressed. If dry, add 0.5 to 1.0 teaspoon cold water.
  • Divide dough into 12 portions and press evenly into the cups, pushing up the sides to form shells. Prick bottoms with a fork.
  • Bake 12 to 15 minutes until lightly golden. If centers puff, press down gently with a spoon. Cool completely in the pan, then remove shells.
  • Beat cream cheese with powdered sugar, vanilla, and lemon zest until smooth. In a separate bowl, whip heavy cream to soft peaks; fold into the cream cheese mixture until silky.
  • Pipe or spoon the creamy filling into cooled tart shells. Chill 15 minutes to set.
  • Prepare the glaze: Warm apricot jam with water over low heat or in the microwave until fluid. Strain if desired for a smooth finish.
  • Top each tart with strawberries, blueberries, and kiwi. Brush or drizzle lightly with the warm apricot glaze. Serve immediately or refrigerate up to 6 hours.

Notes

For crisp shells, fill just before serving. You can swap fruits seasonally—try mango, peaches, or raspberries. The tart shells and filling can be made a day ahead; store shells airtight at room temperature and the filling covered in the refrigerator.