In the summer when the berries are there sweetest, it is the perfect time to make these Mini Fresh Fruit Tarts. They are not only easy to make but they are also delicious and make a great presentation.
Every summer I love making these Mini Fresh Fruit Tarts with some of the fresh berries I pick from my garden. Around early to mid July my raspberry and blackberry bushes are brimming with sweet ripe berries and what better way to use them then to make these delicious Mini Fresh Fruit Tarts. Now don’t let there appearance fool you, they are really simple to make. With just a few ingredients you can have them ready in no time.
How To Make Mini Fresh Fruit Tarts
Mini Tart Shells
Ingredients:
- 1 Stick of unsalted butter at room temperature
- 1/2 Cup granulated sugar
- 1 Egg
- 2 Cups all purpose flour
- Pinch salt
Instructions:
In the bowl of a stand mixer fitted with a paddle attachment I creamed my butter, sugar and salt until creamy.
Then I added the egg and continued mixing until it was incorporated.
Add the all purpose flour and and mix on low speed until just combined, being careful not to over mix. Divide the dough in half and wrap in plastic wrap and place in the refrigerator for 1 to 2 hours.
Remove the dough from the refrigerator. Lightly flour your work surface and roll out your dough to 1/8” thickness. Working quickly, cut out circles about 1” larger then your tart pans. Re roll the remaining dough and repeat, cutting out circles.
Press circles into tart pans, being careful not to stretch the dough. If the dough is stretched, once it is baked it will want to shrink back to its original size. Remove any excess dough with a sharp knife. Puncture several holes in the bottom of the crust with a fork. Place tart pans in the freezer for 10 to 12 minutes.
While tart pans are cooling, preheat the oven to 325º. Remove the tart shells from the freezer and place them on a baking sheet. Place in the preheated oven and bake for 12 to 13 minutes or until slightly golden in color.
Remove from oven and allow to cool completely on a wire rack before filling.
For The Cream Filling:
- 8 oz. Cream cheese room temperature
- 1/4 Cup granulated sugar
- 2 Teaspoons fresh squeezed lemon juice
- 1/2 Cup heavy whipping cream
Instructions:
Place room temperature cream cheese in the bowl of a stand mixer fitted with a paddle attachment.
Add the granulated sugar and fresh squeezed lemon juice and mix until smooth.
Add heavy whipping cream and beat at medium high speed until light and fluffy.
Assembling The Mini Fresh Fruit Tart
Fill a large pastry bag with the prepared cream. Fill each pastry shell with cream to 1/2 full.
For Fresh Berries
- 1 Cup strawberries quartered
- 1 Cup blueberries
- 1 Cup blackberries
- 1 Cup raspberries
- 1/4 Cup apple jelly melted
Instructions:
Rinse and drain each of berries, strawberries, blueberries, blackberries and raspberries. Arrange the berries on top of the cream, until mounded.
Heat apple jelly in a microwave safe bowl until liquefied. Remove from microwave and allow to cool slightly. Using a pastry brush, coat the top of the fruit with the melted jelly, making sure not to miss any fruit.
Top with some peppermint leaves and serve.
Enjoy.