Mini Fruit Tarts Recipe

 If you're looking for a delightful summer dessert to bring some joy to your July gatherings, look no further than Mini Fruit Tarts. These adorable treats combine a buttery crust with a creamy filling and are topped with vibrant fresh fruits. They're not just delicious but also incredibly photogenic, making them a perfect addition to any dessert table. Plus, they're easy to make and serve, which means more time enjoying the summer sun and less time stuck in the kitchen.

One of the best things about these Mini Fruit Tarts is their versatility. You can use any fresh fruit you have on hand—strawberries, blueberries, kiwi, or even tropical fruits like mango and pineapple. This makes them ideal for showcasing the best fruits of the season and adding a colorful, refreshing touch to your July dessert lineup.

Let's break down the steps to create these delightful Mini Fruit Tarts. We'll start with the crust, which is like a soft, buttery cookie that forms the perfect base for the creamy filling. Then, we’ll whip up a simple cream cheese filling that’s sweet and tangy, complementing the fresh fruit beautifully. Finally, we’ll assemble everything into bite-sized pieces of heaven. Ready to get started? Here’s the recipe.


For the Crust:

- 1 and 1/3 cups plus 1 tablespoon all-purpose flour

- 1/2 teaspoon baking soda

- 1/4 teaspoon baking powder

- 1/2 cup (1 stick) butter, softened

- 3/4 cup white sugar

- 1 egg yolk

- 1/2 teaspoon vanilla extract

For the Filling:

- 1 block (8 oz) cream cheese, softened

- 2 cups powdered sugar

- 1/2 teaspoon vanilla extract

- Fresh fruit for topping


1. Make the Crust:

   - Preheat your oven to 350°F (175°C). Grease a mini-muffin tin and set it aside.

   - In a large bowl, cream together the butter and sugar until light and fluffy.

   - Add the egg yolk and vanilla extract, mixing until smooth.

   - In a separate bowl, combine the flour, baking soda, and baking powder. Gradually add this to the butter mixture, mixing until well combined. The dough may appear crumbly.

   - Use a small cookie scoop to form 1 1/2-inch balls of dough, rolling each one by hand until smooth.

   - Place a dough ball into each well of the mini-muffin tin, pressing down slightly.

   - Bake for 8-10 minutes, or until the edges are golden. Allow the crusts to cool before removing them from the pan.

2. Prepare the Filling:

   - In a medium bowl, cream together the softened cream cheese and powdered sugar until thick and smooth.

   - Add the vanilla extract and mix until well combined.

3. Assemble the Tarts:

   - Pipe or spoon the cream cheese filling into the cooled cookie crusts.

   - Top each tart with fresh fruit of your choice.

   - Store the tarts in the refrigerator until ready to serve.

Enjoy your Mini Fruit Tarts as a delightful July dessert, perfect for any summer celebration!