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Bite-Sized Fruit Tarts
Bite-Sized Fruit Tarts
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
165 minutes
Festive mini fruit tarts, perfect for any celebration with customizable fruit toppings!
Ingredients:
  • 0.5 cup unsalted butter, at room temperature
  • 3 ounces cream cheese, at room temperature
  • 1 cup all-purpose flour
  • 0.25 teaspoon kosher salt
  • cooking spray
  • 0.5 cup whole milk
  • 0.25 cup heavy cream
  • 0.125 teaspoon kosher salt
  • 0.25 cup white sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 8 teaspoons raspberry preserves
  • 24 raspberries
  • 8 teaspoons blueberry preserves
  • 24 blueberries
  • 8 teaspoons pineapple preserves
  • 24 slices banana
Instructions:
  • In a mixing bowl, blend butter and cream cheese until smooth. Gradually incorporate flour and salt until fully combined. Wrap dough in plastic wrap and refrigerate until firm, for at least 1 hour.
  • Take the dough out of the refrigerator and place it on a floured surface. Divide the dough into 24 equal pieces and roll each piece into a ball.
  • Heat the oven to a toasty 400 degrees F (200 degrees C) and give the 24-cup mini-muffin tin a quick spritz of cooking spray.
  • Once the oven is preheated, gently press the dough into the bottoms and up the sides of the greased muffin cups. Then, place the pan on a cookie sheet and leave to rest.
  • In a small saucepan over medium heat, gently heat the milk, cream, and salt until the mixture just starts to simmer around the edges and you see steam, stirring occasionally, for approximately 3 minutes.
  • Combine sugar and egg in a bowl. Gradually add 1/4 of the hot milk mixture, stirring well. Pour the egg mixture into the saucepan and cook until slightly thickened and bubbling, stirring constantly for about 3 minutes. Remove from heat, stir in vanilla, then spoon 1 tablespoon of the filling into each muffin cup.
  • - Preheat the oven and bake for 10 minutes. - Lower the oven temperature, continue baking until filling is set, then cool on a wire rack for 10 minutes. - Remove tarts from the pan and let cool on wire rack for 20 minutes before serving.
  • Spread 1 teaspoon of raspberry preserves on 8 tarts and place a raspberry on each. Create 8 tarts with blueberry preserves and blueberries and 8 tarts with pineapple preserves and banana slices. Serve at room temperature.

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