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Cream Cheese Fruit Tarts
Author: Jackie
For The Crust-
  • 2 1/2 cups All-Purpose Flour
  • 2/3 cup powdered sugar
  • 1/2 teaspoon salt
  • 12 tablespoons (1 stick and a half) butter, room temperature
  • 2 egg yolks
For The Filling
  • 2 8- ounce packages cream cheese , at room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1 cup whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon grated lemon peel
  • Blueberries and raspberries
For the topping
  • 2 cups whipped cream
  • Strawberries and mint for garnish
  1. To make the crust, lightly spray individual tart pans (or 2 9inch tart pans) with nonstick cooking spray.
  2. In a large bowl, combine flour, powdered sugar, and salt.
  3. Mix butter into flour mixture until small pea size clumps form.
  4. Mix in egg yolks until dough forms.
  5. Press about 2 tablespoons of dough into each individual tart pans or two 9 inch large tart pans.
  6. Place pan(s) into freezer uncovered for 15 minutes.
  7. Meanwhile, preheat the oven to 350 degrees.
  8. When tarts have chilled, bake for 15 minutes or until the sides are slightly brown.
  9. When done, remote from the oven and make the filling.
  10. To make the filling, beat cream cheese and sugar until smooth.
  11. Add eggs and beat until combined.
  12. Adding whipping cream, vanilla extract, and lemon peel and beat until smooth.
  13. Carefully (pans will still be hot) pour filling into the baked crust, about 2/3 of the way full.
  14. Add a ring of blueberries and raspberries to the individual tarts.
  15. Return tarts to the oven and bake for an additional 15 minutes or until the filling has set.
  16. Cool for at least one hour, then remove from pans and refrigerate until serving.
  17. When ready to serve, top with a dollop of whipped cream, fresh strawberries and a mint leaf.