Creamy Fruit Tartlets
Author: Crafty Cooking by Anna
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
- 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 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.
- 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.
- 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.
- Decorate as you like.
Recipe by Crafty Cooking by Anna at https://www.craftycookingbyanna.com/creamy-fruit-tartlets/
3.5.3208