Mini Fruit Tarts

Raquel Malul Raquel Malul
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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

15m 6
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Wheat, Dairy

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Spoon or pipe the mixture into each tart shell (piping gives you a cleaner look). Fill them just to the rim.

  5. Arrange your finely diced fruit on top.

  6. 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.

Tips:
If you are making these a few hours in advance, pat your fruit dry with a paper towel after cutting it. This prevents the fruit juices from bleeding into the white cream and keeps the tart shells from getting soggy!

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1 Comment

rr •

Can these be frozen

Raquel Malul Kosher.com Team •
Reply to rr

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.