I love things that come in mini sizes…I just think they’re so cute! I decided to make some mini fruit tarts for Thanksgiving. Normally, I would make my own pastry crust but this year I decided to take a short cut and just buy the crust premade. This recipe is very quick and easy and doesn’t take much time at all since the crust is premade. They are just the perfect size and fits perfectly in your mouth! Yum!
Mini Fruit Tarts
1 package premade pie dough (I just used a store brand dough but anything like Pillsbury would work)
8 oz cream cheese at room temperature
5 tablespoon sugar
3 tablespoon heavy whipping cream
Fruits for topping (I used mandarin oranges and blueberries)
I used a mini muffin pan for the mini tart crust. Just follow the direction on the package for baking instructions. I rolled out the dough and cut them into rounds and put them into the muffin pan. Use a fork and pierce the dough so that it doesn’t puff up as it bakes. Bake the tart crust at 400 degrees for about 13 minutes (or just follow the package directions for baking the pie crust).
Let the crust cool on a wire rack for about 15 minutes.
In a large mixing bowl, mix together the cream cheese, heavy cream and sugar until thoroughly combined and the filling is light and fluffy. Pipe the filling into the cooled tart crust. I used one of those disposable piping bag used for cake decorating and just cut a hole at the end.
After all the mini tarts are filled, top with desired fruits.