MINI CREAM CHEESE FRUIT TARTS

I’m bringing you your own little handheld piece of Spring. Fresh and colorful Mini Cream Cheese Fruit Tarts!

I see warm weather, long sunny days, and berry-filled treats in our near future. Yippee!

By the time Spring arrives I am craving fresh flavors. A combination of fresh fruit and lemon makes this dessert perfect for the upcoming season. These Mini Cream Cheese Fruit Tarts would be a welcome addition to any spring or summer occasion.

INGREDIENTS
PASTRY:

• 1 sheet frozen puff pastry
• 1 egg beaten
• 2 tablespoons granulated sugar or coarse sparkling sugar

LEMON CREAM CHEESE FILLING:

• 1/2 cup chilled heavy cream
• 4 ounces cream cheese at room temperature
• 2/3 cup powdered sugar
• finely grated zest of 1 lemon
• 1 tablespoon lemon juice freshly squeezed

TOPPING:

• 2 cups chopped fruit I used berries, mandarins and grapes
• Reddi-wip® for garnish

INSTRUCTIONS
PASTRY:

1. Preheat oven to 375°F. Line two baking sheets with parchment paper or silcone baking mats. 
2. Remove puff pastry from the freezer and thaw at room temperature until chilled but no longer frozen, about 10-15 minutes. Unfold the puff pastry and cut into 9 squares (or cut into larger or smaller squares, if desired). Transfer each square of puff pastry to the prepared baking sheet, leaving a couple inches of space between each one. Using the tip of a sharp knife, score a half-inch border around the pastry, being careful not to cut all the way through. This outer edge will puff up and hold in your filling and toppings once the tart is assembled. Brush the border with beaten egg and sprinkle with sugar. Bake for about 15 minutes, until golden brown and puffed. I rotate the baking sheets halfway through the baking time to ensure even browning. Set aside to cool.
3. .............................................

for full instruction please see : celebratingsweets.com

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