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Dairy
Easy
15 Minutes
Diets 
These little fruit tarts are one of those desserts that look like they came from a bakery case, but are secretly so simple to pull together. The filling is light, creamy, and almost mousse-like, and the fresh fruit on top makes them feel extra special without much effort at all. I love making these when I need something pretty for a brunch, kiddush, or holiday table because they can be assembled ahead and always disappear fast. The biggest challenge is stopping at just one.
Yields: 12 mini tarts
12 pre-baked mini tart shells
4 ounces (1/2 block) cream cheese, softened to room temperature
1/2 cup heavy whipping cream, cold
1/4 cup Gefen Confectioners’ Sugar (powdered sugar)
1/2 teaspoon Gefen Vanilla Extract (optional, for extra flavor)
1/2 cup mixed fresh fruit, finely diced (strawberries, blueberries, grapes, kiwi, mango)
a drizzle of Gefen Honey or a sprinkle of lime zest for shine
In a medium bowl, beat the softened cream cheese and confectioners’ sugar together until completely smooth and creamy. Ensure there are no lumps before moving to the next step.
In a separate, chilled bowl, whip the heavy cream (and vanilla, if using) until stiff peaks form. You want it firm enough that it holds its shape when you lift the whisk.
Gently fold the whipped cream into the sweetened cream cheese mixture using a spatula. Do this slowly so you don’t deflate the air in the cream.
Spoon or pipe the mixture into each tart shell (piping gives you a cleaner look). Fill them just to the rim.
Arrange your finely diced fruit on top.
Let the tarts sit in the fridge for at least 30 minutes before serving. This helps the filling set so it doesn’t spill when guests take a bite.
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Can these be frozen
No, you should not freeze these mini fruit tarts once they are fully assembled. Because this recipe relies heavily on fresh, raw fruits and a delicate whipped cream/cream cheese filling, freezing will ruin the texture of the dessert.