Creamy Fruit Tartlets
Recipe type: Dessert
  • 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
  • ½ Cup fresh berries
  • fresh fruit of choice, for garnish
  1. Remove pie crust from pouch; unroll on the floured work surface.
  2. With a roller stretch the pie dough.
  3. Sprinkle crust with sugar; press in lightly.
  4. Use a cookie cutter to cut out circles of the pie dough.
  5. Generously prick crusts with fork.
  6. 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.
  7. Bake in the Preheated at 400ºF oven until the tart shells are evenly golden and crisp, about 18 to 22 minutes.
  8. 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.
  9. In a large mixing bowl whisk heavy whipping cream and sugar.
  10. Whisk just until the cream reaches stiff peaks, about 5 minutes.
  11. In a medium-size bowl, whisk together cream cheese, French cream, coffee creamer and fresh berries until smooth.
  12. Fold the ingredients from both bowls gently.
  13. Spoon the filling into baked tartlet shells.
  14. Decorate as you like.
Recipe by Crafty Cooking by Anna at