These are the easiest and cutest little fruit tarts– perfect for adding some color and variety to a cookie tray, a brunch buffet or a tea party. Use a favorite pastry recipe or save a little time by using purchased crust.

Servings |
mini tarts
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Ingredients
- 3 refrigerated pie crusts
- 8 ounces cream cheese room temperature
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- fresh fruit of choice
- powdered sugar for dusting
Ingredients
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Instructions
- Preheat oven to 350" Lightly spray min muffin tin.
- Roll out pie crust to 1/4" thickness on lightly floured board. Cut into 4" circles and press into mini muffin tins.
- Bake for 8 to 10 minutes or until lightly golden. Let cool before removing from muffin tins.
- Cream together the cream cheese and powdered sugar. Add the vanilla extract and beat until smooth.
- Set empty tart shells on cookie sheet. Pipe or scoop filling into each shell. Dust with powdered sugar.