Who can say no to small desserts, especially when they’re these delightful Mini Fruit Tarts? Picture a buttery, golden crust holding a creamy cream cheese filling, topped with colorful fresh fruits that burst with flavor. These tarts are simple yet can be used for various purposes. Whether you’re hosting a party or just want something sweet, these treats will leave a lasting impression.
They’re easy to make, requiring just a few simple ingredients and basic baking techniques.The buttery crust, flavored with a touch of vanilla, forms a great foundation for the creamy, sweet filling. Fresh fruit on top not only adds a refreshing twist but also turns each tart into a small, beautiful piece of art.
Ingredients
For the Crust:
- All-purpose flour
- Baking soda
- Baking powder
- Butter, softened
- White sugar
- Egg yolk
- Vanilla extract
For the Filling:
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Fresh fruit for topping
How To Make Mini Fruit Tarts
Making the Crust
Prepare the Mini-Muffin Tin
Lightly coat a mini-muffin tin with cooking spray to ensure the tart crusts don’t stick. Set the tin aside.
Preheat your oven to 350°F (175°C) so it’s ready when the dough is prepared.
Cream the Butter and Sugar
In a large mixing bowl, combine softened butter and white sugar.
Using a hand mixer or stand mixer on medium speed, beat the mixture until it becomes light, creamy, and fluffy. This takes about 2–3 minutes and helps create a tender crust.
Add the Egg Yolk and Vanilla Extract
Mix in the egg yolk and vanilla extract. Continue beating until the mixture is smooth and fully incorporated. This step enhances the flavor and binds the dough.
Combine the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking soda, and baking powder. This ensures the leavening agents are evenly distributed.
Gradually add the dry ingredients to the butter mixture. Mix on low speed until the dough starts to come together. It may look slightly crumbly at first, but that’s okay!
Shape the Dough
Use a small cookie scoop to portion out 1 1/2-inch balls of dough (about the size of a ping-pong ball). Roll each portion between your palms to create smooth balls. If the dough feels dry or crumbly, don’t worry—it will smooth out as you roll it.
Place each ball into the prepared mini-muffin tin and gently press it down to flatten slightly. This step forms the base for your mini tart crusts.
Bake the Crusts
Bake in the preheated oven for 8–10 minutes, or until the edges are a light golden brown. Keep an eye on them to avoid over-baking, as the crust should remain tender.
Let the crusts cool completely in the tin before removing them. They’ll firm up as they cool, making them easier to handle.
Making the Filling
Blend the Cream Cheese and Sugar
In a medium bowl, combine softened cream cheese and powdered sugar.
Using a hand mixer, beat on medium speed until the mixture is smooth, creamy, and free of lumps. This step ensures the filling has a silky texture.
Add Vanilla for Flavor
Mix in vanilla extract and continue beating until fully incorporated. The vanilla adds depth and balances the sweetness.
Assemble the Tarts
Once the crusts are completely cool, remove them from the muffin tin.
Spoon or pipe the cream cheese filling into the center of each crust. Use a piping bag with a round or star tip for a neat presentation, or simply use a small spoon to fill them.
Top with Fresh Fruit
Decorate each tart with slices or pieces of fresh fruit. Popular choices include halved strawberries, blueberries, raspberries, kiwi slices, or mango chunks. Arrange the fruit neatly for an eye-catching finish.
Chill and Serve
Place the assembled tarts in the refrigerator for at least 30 minutes to chill before serving. This helps the filling set and enhances the flavors.
Serve chilled as a refreshing dessert.
Pro Tips for Success
Softened Ingredients: Ensure both the butter and cream cheese are softened to room temperature for easy mixing and a smooth texture.
Don’t Overfill the Muffin Tin: Leave space for the dough to expand slightly while baking.
Fruit Selection: Use firm, fresh fruit for the best texture and flavor. Avoid overly juicy fruits like watermelon, which can make the tarts soggy.
Make Ahead: You can bake the crusts and prepare the filling a day ahead. Assemble with fresh fruit just before serving to keep the fruit looking vibrant.
Creative Variations: Experiment with flavored extracts (like almond or lemon) in the filling or mix fruit preserves into the cream cheese for a fruity twist.
More Recipes
Mini Fruit Tarts
Ingredients
For the Crust:
- 1 1/3 cup plus 1 tablespoon all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup butter softened (4 oz or 1 stick)
- 3/4 cups white sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
For the Filling:
- 1- 8 oz block of cream cheese softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh fruit for topping
Instructions
For the Crust:
- Coat a mini-muffin tin with cooking spray and set it aside. Heat your oven to 350°F (175°C).
- In a big bowl, mix the butter and sugar until creamy. Add the egg yolk and vanilla extract, then keep mixing until it's smooth and fluffy.
- In a small bowl, mix the flour, baking soda, and baking powder. Slowly add this flour mix to the butter mixture, stirring until everything is well combined (the dough might look a bit crumbly).
- Scoop out 1 1/2-inch portions of dough using a small cookie scoop. Roll each portion in your hands until it becomes smooth (the dough might feel dry at first, but it will smooth out as you roll it).
- Put each dough ball into the prepared mini-muffin tin and lightly flatten them.
- Bake for 8-10 minutes, or until the edges are golden brown. Allow the cookies to cool in the tin before taking them out.
For the Filling
- To prepare the filling, blend the cream cheese and powdered sugar until creamy and well combined. Add the vanilla extract and mix thoroughly. Spoon or spread the filling into the cooled cookie cups. Finish by topping with fresh fruit. Chill in the refrigerator until you're ready to serve.