If you have leftover tarts that are already filled your best bet would be to put them in the fridge in a sealed container in a single layer. Keep the shells at room temperature in a Ziploc bag and the filling in an airtight container in the fridge. You can find an easy glaze in this recipe: Glazed Lemon Zucchini Bread Add a simple glaze on top, over the fruit.Do a fun flavored filling like lemon by adding a teaspoon of lemon extract rather than vanilla extract.If you don’t have a food processor for this recipe we suggest sifting the flour and powdered sugar and then using your hands to roughly break up the butter and combining it into the mix. When the butter is added it is used to roughly mix it in so it gives plenty of moisture when it bakes. In this recipe the food processor is used to mix the flour and powdered sugar while giving it a little bit of air and lift to it. of cream cheese with ¼ cup of whipping cream and then use ½ cup of this mixture for your filling in this recipe. If you aren’t able to find any you can mix together 8 oz. But it isn’t as tangy as cream cheese and is even considered sweeter! You can usually find it at your local grocery store. It is sweet with a hint of acidity, with a rich and creamy texture.
Mascarpone is often compared to cream cheese or ricotta. Here are a few helpful tips to consider when making these yummy treats:
Top with fruit right before serving.Īnd as always – just use your favorite fruits! We love all the berries so mini berry fruit tarts would be great or as mentioned above, you can use the red and blue fruits for Patriotic get togethers. Spoon or pipe filling into the cooled shells and refrigerate. Make filling by beating the cream, mascarpone, sugar, and vanilla until you have stiff peaks. (Half way through press centers down with back end of measuring spoon) Cool in pan for 5 minutes and then move to a rack.įILLING. Scoop into 1 Tb size balls, flatten into a disc, and then press firmly into the muffin tins (dough will come up the sides). In a food processor pulse together the flour and powdered sugar, add butter gradually and pulse until the dough begins to hold together. Spray a mini muffin pan with non-stick cooking spray.ĭOUGH. We love how simple these tarts are! They take a little bit of work but it’s all simple. Increase the baking time to 18 -20 minutes. If you don’t have a mini muffin pan, the tarts can be made in a standard size muffin pan. The best part, you don’t need any fancy tart pans to make these mini fruit tarts, and they only take minute to get together. I love using strawberries, blackberries, and kiwi, but using raspberries and blueberries would make these perfect for a patriotic celebration. Plus, you can use whatever fruit you have at home. You get all the deliciousness without any of the stress of making a tart that looks pretty. I do, however, make these mini fruit tarts all the time. Turns out that making a gorgeous arrangement of fruit slices is not as easy as you would think!Ģ0 years later and I still have never made another fruit tart, which is a shame because it is easily one of my most favorite desserts. It was tasty, just not that pretty to look at. Of course it didn’t turn out as well as I had planned. I even bought the special tart pan with the removable bottom. Mini fruit tarts are as tasty as they are beautiful!ĭo you know what I love more than a delicious summer fruit tart? Mini fruit tarts! The very first dessert I made as an adult (aside from chocolate chip cookies) was a fruit tart. No shower or tea party would be complete without a few dainty desserts like my fav Mini Fruit Pizza, Mini Cinnamon Rolls and these Mini tarts. Cute cream-filled Mini Fruit Tarts are a delicious and simple summer dessert! These mini treats are perfect for any get together.
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