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.