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–+ servings
Easy Mini Fruit Tarts

Easy Mini Fruit Tarts

Premade mini crusts are filled with a lemony cream filling and topped with fresh raspberries and blueberries to make the best summer dessert.
Servings: 6 tarts
Prep Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 6 mini graham cracker pie crusts, found in the baking aisle
  • 8 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla
  • 2 tablespoons lemon juice, fresh squeezed
  • 1 cup raspberries, fresh
  • 1 cup blueberries, fresh
  • whipped cream , for garnish

Instructions

  • In a medium mixing bowl, beat the cream cheese, confectioners' sugar, vanilla and lemon juice with an electric hand mixer until smooth and creamy, about two minutes.
  • Unwrap and place the mini pie crusts on a sheet pan. Divide the cream cheese filling between the crusts and spread evenly with a butter knife.
    Steps to make Mini Fruit Tarts
  • Add the fresh raspberries to the center of each tart and fill in around the edges with fresh blueberries. Chill in the refrigerator for 30 minutes. Add a dollop of whipped cream to the top of each tart before serving, if desired. Recipe makes 6 servings.
    Mini Fruit Tarts

Equipment

  • 1 medium mixing bowl
  • 1 small sheet pan
  • 1 electric hand mixer

Notes

How to store Mini Fruit Tarts
Cover mini fruit tarts with plastic wrap and keep them in the refrigerator for up to three days.

Nutrition

Calories: 279kcalCarbohydrates: 33gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 38mgSodium: 244mgPotassium: 139mgFiber: 3gSugar: 19gVitamin A: 528IUVitamin C: 10mgCalcium: 59mgIron: 1mg