Fruit Tarts
Sweet mini tarts filled with lemon cream cheese topped with fresh seasonal fruit!
Servings: 8 4-5 inch tarts
Ingredients
TART SHELLS:
- 2 lg. egg yolks
- 2 T. milk
- 1 tsp. vanilla extract
- 2 1/2 c. all-purpose flour
- 1 1/3 c. confectioners' sugar
- 1/2 tsp. salt
- 1 c. butter chilled
LEMON CREAM CHEESE FILLING:
- 2 (8 oz.) pkg. cream cheese room temperature
- 2/3 c. granulated sugar
- 1 tsp. vanilla extract
- Zest of 1 lg. lemon
- Juice of 1 lg. lemon
- Assorted fruit (I used strawberries, kiwi & blueberries)
Instructions
- TART SHELLS: In a small bowl, whisk together egg yolks, milk, and vanilla; set aside.
- In a food processor, pulse flour, confectioners' sugar, and salt to combine. Cut cold butter into small pieces and add to the food processor; pulse until the butter mixture is coarse and crumbly. While the food processor is running, pour in the egg mixture and process just until the dough forms into a ball, about 10-15 seconds. Transfer the dough to a sheet of plastic wrap. Cover and form into a fat log. Refrigerate for 2-3 hours.
- Remove from the refrigerator and cut the log into 8 discs. Set out 8 (4-5-inch) tart pans with removable bottoms. Roll out each disk to fit in tart pans, about 6 inches. Press into pans. Transfer to the freezer and chill for about 30 minutes.
- Preheat oven to 375. Line each shell with foil and fill with pie weights. Place pans on a baking sheet. Bake for about 20 minutes or until golden brown. Remove foil and return to oven for the last few minutes if needed. Remove from the oven and allow to cool completely.
- LEMON CREAM CHEESE FILLING: In a large bowl, combine all ingredients; beat with an electric mixer until smooth and creamy. Transfer the filling to a large pastry bag with a very large round tip. Pipe a thick layer into shells.
- Arrange assorted fruit on top. Chill until ready to serve.
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