Mini Cream Cheese Fruit Tarts
A puff pastry tart shell filled with a no-bake lemon cream cheese filling and topped with fresh fruit and whipped cream.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
- 1 sheet frozen puff pastry
- 1 egg beaten
- 2 tablespoons granulated sugar or coarse sparkling sugar
Lemon Cream Cheese Filling:
- 1/2 cup chilled heavy cream
- 4 ounces cream cheese at room temperature
- 2/3 cup powdered sugar
- finely grated zest of 1 lemon
- 1 tablespoon lemon juice freshly squeezed
- 2 cups chopped fruit I used berries, mandarins and grapes
- Reddi-wip® for garnish
Preheat oven to 375°F. Line two baking sheets with parchment paper or silcone baking mats.
Remove puff pastry from the freezer and thaw at room temperature until chilled but no longer frozen, about 10-15 minutes. Unfold the puff pastry and cut into 9 squares (or cut into larger or smaller squares, if desired). Transfer each square of puff pastry to the prepared baking sheet, leaving a couple inches of space between each one. Using the tip of a sharp knife, score a half-inch border around the pastry, being careful not to cut all the way through. This outer edge will puff up and hold in your filling and toppings once the tart is assembled. Brush the border with beaten egg and sprinkle with sugar. Bake for about 15 minutes, until golden brown and puffed. I rotate the baking sheets halfway through the baking time to ensure even browning. Set aside to cool.
Using a hand mixer or stand mixer, beat heavy cream until stiff peaks form, set aside.In a separate bowl, beat cream cheese, powdered sugar, lemon zest and lemon juice until smooth and combined. Fold the whipped cream into the lemon mixture until combined. Be careful not to over mix it, as you want the filling to maintain a light texture.
Calories: 320kcal | Carbohydrates: 32g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 123mg | Potassium: 97mg | Fiber: 1g | Sugar: 17g | Vitamin A: 550IU | Vitamin C: 1.8mg | Calcium: 29mg | Iron: 1mg