These fruit tartlets feature a buttery, crisp tart shell filled with a luscious, tangy cream cheese mixture and topped with a colorful array of fresh fruit. The combination of the sweet, slightly tart cream cheese filling and the juicy fruit creates a perfectly balanced dessert that is both elegant and surprisingly simple to make. Using a press-in tartlet pan or mini muffin tin eliminates the fuss of rolling dough, making this recipe approachable for bakers of any skill level.
Ingredients
- For the tartlet shells:
- 1 ½ cups (188 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon salt
- ½ cup (113 g) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 2–3 tablespoons (30–45 ml) ice water
- For the cream cheese filling:
- 8 oz (226 g) cream cheese, softened
- â…“ cup (65 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (120 ml) heavy cream
- For the topping:
- 2 cups (300 g) mixed fresh fruit (e.g., strawberries, blueberries, kiwi, raspberries, sliced peaches)
- ¼ cup (80 g) apricot jam or apple jelly, for glaze (optional)
- 1 tablespoon (15 ml) water, for glaze (optional)
Instructions
- Make the tartlet dough: In a food processor, pulse together the flour, sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse meal with a few pea-sized butter pieces. Add the egg yolk and pulse a few times. With the processor running, add ice water 1 tablespoon at a time until the dough just begins to clump together. Turn the dough out onto a lightly floured surface, gather into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat and prepare pans: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup mini muffin pan or 12 (4-inch) tartlet pans with removable bottoms.
- Shape the tartlet shells: On a lightly floured surface, roll the chilled dough to about â…›-inch (3 mm) thickness. Using a round cutter (about 3 inches / 7.5 cm for mini muffin cups, or 5 inches / 12.5 cm for tartlet pans), cut out circles. Gently press each circle into the prepared pan, ensuring the dough reaches the edges. Trim any excess. Prick the bottom of each shell with a fork.
- Blind bake the shells: Line each shell with a small piece of parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights. Continue baking for 5–7 minutes, or until the shells are lightly golden. Remove from the oven and let cool completely in the pan on a wire rack.
- Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and vanilla, and beat until fluffy. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Fill the tartlets: Once the shells are completely cool, spoon or pipe the cream cheese filling into each shell, filling them almost to the top. Smooth the tops with a spatula.
- Top with fruit: Arrange the fresh fruit on top of the filling in a decorative pattern.
- Glaze (optional): In a small saucepan, warm the apricot jam or apple jelly with 1 tablespoon of water over low heat until melted. Brush this glaze gently over the fruit to add shine and help preserve it. Let the glaze set for a few minutes before serving.
- Chill before serving: Refrigerate the tartlets for at least 30 minutes to allow the filling to set. Serve chilled.
Tips
- Keep butter cold: For a flaky, tender crust, the butter must be very cold. If the dough warms up while you’re working, pop it back in the fridge for 15 minutes before rolling.
- Use a food thermometer for eggs (if making a cooked filling): This recipe uses a no-bake cream cheese filling, so no eggs are cooked. If you choose to add eggs to your filling (see variations), ensure the mixture reaches 160°F (71°C) (USDA FSIS safe minimum for egg dishes) when cooked.
- Prevent soggy shells: Make sure the tartlet shells are completely cool before adding the filling. Also, avoid overfilling—leave a tiny border so the fruit doesn’t push the filling over the edge.
- Fruit choice: Use fruit that is not overly juicy (like watermelon) to avoid weeping. If using very juicy fruit like peaches, pat them dry with a paper towel before placing on the filling.
Serving Suggestions
These tartlets are perfect for afternoon tea, bridal showers, birthday parties, or as an elegant finale to a dinner party. Serve them on a beautiful platter, and consider adding a sprig of fresh mint or a light dusting of powdered sugar just before serving. They pair wonderfully with a cup of Earl Grey tea, coffee, or a glass of sparkling wine.
Variations
- Lemon Cream Cheese: Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the cream cheese filling for a bright, citrusy twist.
- Chocolate Tartlets: Add 2 tablespoons of unsweetened cocoa powder to the dough, and use a chocolate ganache instead of the cream cheese filling for a richer dessert.
- Berry Medley: Use a mix of fresh raspberries, blackberries, and blueberries, and skip the glaze for a more rustic look.
- No-Bake Graham Cracker Crust: For a shortcut, press a mixture of 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter into the tartlet pans, chill for 30 minutes, then fill. This is a great time-saver.
- Savory Twist: Omit the sugar in the filling and top with smoked salmon, capers, and red onion for an appetizer version.
Storage and Reheating
These fruit tartlets are best enjoyed the day they are made, as the fruit may release juice and soften the crust over time. However, they can be stored in an airtight container in the refrigerator for up to 2 days. If you have leftover filling, it will keep in the fridge for 3-4 days. To store, place the tartlets in a single layer in a shallow container lined with paper towels to absorb excess moisture. Do not freeze the assembled tartlets, as the filling will become watery upon thawing. If you have unfilled baked shells, they can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. To re-crisp the shells, place them in a 350°F (175°C) oven for 5 minutes, then cool completely before filling.
Frequently Asked Questions
Can I use store-bought tartlet shells? Absolutely. Use frozen mini tartlet shells or pre-made phyllo shells to save time. Just follow the package instructions for baking, and let them cool completely before filling.
Why did my cream cheese filling turn out lumpy? Lumpy filling usually happens when the cream cheese is not fully softened. Let it sit at room temperature for at least 30 minutes before beating, and beat it alone until completely smooth before adding other ingredients.
Can I make the tartlet shells ahead of time? Yes. Baked and cooled shells can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. Thaw frozen shells at room temperature for 15 minutes before filling.
What is the best fruit to use? Firm, less watery fruits work best. Strawberries, blueberries, raspberries, kiwi, mango, and drained canned peaches are excellent choices. Avoid fruits like watermelon or very ripe oranges that will release too much juice.
Can I use a different type of cheese? Mascarpone cheese can be substituted for cream cheese for a richer, slightly less tangy filling. You can also use a combination of half cream cheese and half mascarpone.
How do I prevent the fruit from making the filling runny? Make sure the fruit is thoroughly dried after washing. You can also toss the fruit in a little sugar and let it sit for 10 minutes, then drain the released juice before arranging on the tartlets.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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