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Mini Fruit Tarts

Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dessert
Servings 1 dozen


  • 1 refrigerated pie crust
  • 4 ounces cream cheese
  • 3/4 cup powdered sugar (extra for dusting)
  • 1/2 teaspoon vanilla
  • fresh fruit for topping (I use kiwi, strawberries, blueberries, raspberries and blackberries)
  • plum jelly


  • Preheat oven to 450° F
  • Unroll pie crust. Use round 6 inch cookie cutter to make mini crusts. Place each round into mini muffin tins and press the circle into sides.
  • Bake for 8-10 minutes until light golden brown around edges. Remove from oven and let them cool in pan for about 5 minutes, then place on wire rack as you make your filling.
  • In bowl, beat cream cheese and heavy cream with electric mixer until fluffy.
  • Turn mixer to low and add powdered sugar a little at a time until creamy & smooth.
  • Add vanilla and blend.
  • Fill pipping bag with mixture and pipe filling into each tart.
  • Place fresh fruit on top of filling.
  • Warm plum jelly then brush on top of fruit tart.
  • Refrigerate. Serve within 3 hours. You may also dust tops of tarts with powdered sugar before serving.