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–+ servings
Close-up of Fourth of July mini tartlets topped with cream and fresh berries like strawberries, blueberries, raspberries, and blackberries.

Mini Tartlets with Cream and Fruit

These mini tartlets are a delightful dessert for any occasion, especially for Fourth of July celebrations. They feature a crisp tart shell filled with creamy filling and topped with fresh fruit.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 tartlets
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Tart Shells
  • 1.5 cups all-purpose flour
  • 0.5 cup unsalted butter cold, cubed
  • 0.25 cup granulated sugar
  • 1 egg yolk
  • 2-3 tbsp ice water
For the Cream Filling
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
For the Topping
  • 1 cup mixed berries such as strawberries, blueberries, raspberries
  • 1 tbsp honey optional, for glaze

Equipment

  • Mini muffin tin
  • Mixing bowls
  • Whisk
  • Rolling pin
  • Round cookie cutter

Method
 

  1. In a bowl, combine flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. Whisk the egg yolk with 2 tablespoons of ice water. Add to the flour mixture and mix until the dough just comes together. Add more ice water if needed.
  3. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  4. Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin.
  5. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cookie cutter to cut out circles slightly larger than the openings of your mini muffin tin.
  6. Press the dough circles into the mini muffin tin cups to form tart shells. Prick the bottoms with a fork.
  7. Bake for 12-15 minutes, or until golden brown. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  8. While the tart shells cool, prepare the cream filling. In a bowl, beat the softened cream cheese until smooth. Beat in the powdered sugar and vanilla extract until well combined.
  9. Once the tart shells are completely cool, spoon or pipe the cream cheese filling into each shell.
  10. Top the tartlets with fresh mixed berries. If desired, lightly brush the berries with honey for a glaze.

Notes

You can prepare the tart shells a day in advance and store them in an airtight container. Keep the cream filling and fruit separate until ready to serve to prevent sogginess.

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