These Creamy Fruit Tartlets are delicately smooth and full of flavor! A vibrant way to dress up your party’s dessert table! You can make creamy fruit tarts with any fresh fruit in season to create your own colorful combination.
After thinking for a while about what to bring to our Monthly Bunco get-together I finally decided to make these Creamy Fruit Tartlets.
Making a meal for your family and cooking for a party is very different.
I know that it’s popular to bring some dip and chips, but I always stay away from these dips, since so many dip (or double-dip) into the same bowl, just not for me…
Bring a cake to a party, possible?
But it would be nice to bring a portioned dessert. Continue thinking……
Last time I thought I came up with an Amazing portioned appetizer – a Mini Bun-less Cheeseburger Bites (meatballs, cheese, tomato, lettuce, pickle) and salad on the stick (tomato, cucumber, lettuce, feta). It looked beautiful, but I couldn’t take pictures since I was running late preparing.
The PROBLEM: even though the Cheeseburger bites looked Great, the cold meatballs/burgers were not as tasty as hot and you can’t really assemble them beforehand.
Another Problem: not everyone eats meat, for whatever reason. You want to bring something that everyone will EAT and ENJOY! Not an easy task! Portioned sweets seem to fit the bill! I may have to find something else for the next Bunco, but this was definitely a SUCCESS!!!
How to make Creamy Fruit Tartlets
- The Crust:
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 1 tsp. sugar
- The Creamy Filling:
- 2 Cups Heavy whipping cream
- 2 Tbsp. Sugar
- 2 Tbsp. Philadelphia Whipped mixed berry cream cheese
- 2 Tbsp. Crème Fraiche (French-style cultured cream)
- 1 Tbsp. Baileys’ Crème Brulee coffee creamer
- 1/2 Cup fresh berries
- fresh fruit of choice, for garnish
In order to speed up the process, I’ve used a store-bought Pie Crust. It was absolutely delicious and flaky!
In order to cut down on the calories, somewhat, I managed to roll the dough very thin, without tearing it, and make 2 batches of 24 mini muffin size tartlets and had enough leftover for the 2 5-inch tartlets. You can pipe these and they will be even more Beautiful, I was just short on time and energy – My Usual Excuse, LOL
These Cookie cutters are so Cute and Inexpensive are from Walmart!
I’ve used Philadelphia Whipped Mixed Berry cream cheese in this recipe and anytime I make fruit pancakes. All you need is just a tablespoon or two of this Aromatic Goodness!
Another one that I add instead of the traditional Vanilla Extract is the Baileys Crème Brulée Coffee Creamer or any Vanilla Coffee Creamer I have on hand. I use it in coffee and in baking goods. I try to create as much flavor as possible in all of my recipes.
- Remove pie crust from pouch; unroll on the floured work surface.
- With a roller stretch the pie dough.
- Sprinkle crust with sugar; press in lightly.
- Use a cookie cutter to cut out circles of the pie dough.
- Generously prick crusts with a fork.
- Using a mini-tart plaque or mini-muffin pan, place one circle in each opening with your fingers, press the pastry to fit into the well.
You can make larger size tarts as well.
- Bake in the Preheated at 400ºF oven until the tart shells are evenly golden and crisp, about 18 to 22 minutes.
- Transfer the pan to a wire rack and cool for 5 minutes, then remove the tart shells from the pan and cool to room temperature.
- In a large mixing bowl whisk heavy whipping cream and sugar. Whisk just until the cream reaches stiff peaks, about 5 minutes.
It is best to start with a cold mixing bowl and whisk (or beaters). Place in the refrigerator for an hour before or in the freezer for about 15 minutes. This will help the cream whip quickly and will increase its volume.
- In a medium-size bowl, whisk together cream cheese, French cream, coffee creamer, and fresh berries until smooth. Fold the ingredients from both bowls gently.
- Spoon the filling into baked tartlet shells.