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mini fruit tarts recipe Rainbow Glaze Mini Fruit Tarts
- Total Time: 90 minutes
- Yield: 12–18 servings 1x
- Diet: General
Description
These mini fruit tarts are a delightful, visually appealing dessert featuring vibrant colors and crisp shells. This recipe guides you through making Rainbow Glaze Mini Fruit Tarts with simple steps and smart ingredient choices for an easy yet impressive treat.
Ingredients
- 12–18 pre-made mini tart shells
- 8 ounces full-fat cream cheese, softened
- 1 cup (120g) powdered sugar, for filling
- 1 teaspoon (5ml) vanilla extract
- 0.5 cup (120ml) cold heavy cream
- 2 cups (300g) assorted fresh berries & fruits (e.g., sliced strawberries, blueberries, kiwi, mandarin oranges)
- A few drops various colors gel food coloring
- 0.5 cup (60g) powdered sugar, for glaze
- 1–2 teaspoons milk or lemon juice
Instructions
- Prepare Tart Shells: Ensure pre-made shells are ready to fill; if baking is required, follow package directions until lightly golden and crisp, then cool completely.
- Whip Cream Cheese Filling: In a medium bowl, beat softened cream cheese, 1 cup powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip cold heavy cream until soft peaks form, then gently fold into the cream cheese mixture until just combined and light. (If filling is too thin, chill for 15-20 minutes.)
- Fill Mini Tart Shells: Carefully pipe or spoon the creamy filling into each cooled tart shell, almost to the brim. Smooth the tops evenly with a small offset spatula or the back of a spoon.
- Arrange Fresh Fruit: Artfully place selected fresh fruits (sliced strawberries, blueberries, kiwi, or mandarin oranges) on top of the cream cheese filling, aiming for a vibrant, colorful arrangement.
- Create Rainbow Glaze: In a small bowl, whisk 0.5 cup powdered sugar with 1-2 teaspoons of milk or lemon juice until a thin, pourable glaze forms. Divide this glaze into several small bowls (3-4 bowls suggested) and add a tiny drop of different gel food coloring to each, stirring until well combined.
- Drizzle and Chill: Using a spoon or small whisk, artfully drizzle each color of glaze over the arranged fruit on your mini fruit tarts, allowing colors to meld slightly. Transfer tarts to a large sheet pan and chill in the refrigerator for at least 30 minutes to set the filling and glaze.
Notes
For variations, consider gluten-free shells, plant-based cream cheese and coconut cream for dairy-free options, or low-sugar alternatives like stevia. Prioritize seasonal fruits for best flavor and cost efficiency, or use thawed frozen berries (drained well).
- Prep Time: 60 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Assembly, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 180 calories
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg