Berries and Cream Mini Fruit Tarts
Rounds of baked pie crust are topped with sweetened cream cheese, fresh fruit, and toasted almonds for these easy Berries and Cream Mini Fruit Tarts.
Servings: 16 mini tarts
Ingredients
- 2 homemade pie crusts (or a 14 ounce package refrigerated pie dough)
- 8 ounce brick cream cheese , room temperature
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 1 1/2 cups fresh blueberries
- 1/4 cup sliced almonds , toasted
Instructions
- Preheat oven to 400 degrees F.
- Lay pie dough on a lightly floured surface. Cut each with a 2 1/2-inch cookie cutter to make 16 circles. Transfer to ungreased nonstick baking sheets; prick holes in the dough circles with a fork.
- Bake for about 8-10 minutes until golden brown. Transfer to a cooling rack to cool completely.
- In a medium bowl, using an electric mixer, blend the cream cheese, powdered sugar, and vanilla until combined and smooth.
- Spread (or pipe) cream cheese mixture over cooled pie crust; top with berries, pressing slightly to adhere (2-3 raspberries and about 4 blueberries.) Sprinkle with almonds.
- Serve and enjoy!
Nutrition
Calories: 195kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 147mg | Potassium: 89mg | Fiber: 2g | Sugar: 4g | Vitamin A: 203IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg