Get ready for some serious to-die-for cream cheese fruit tart.
This is a recipe my SIL made for one of our tea parties. For these tarts, B used a basic pastry recipe for the crust, pressed into cupcake tins. The shape of the crust is irregular when you do it this way, but unless you're fussy about scalloped edges, a rough edge has its own appeal.
This cream cheese filling could also go well with a cookie type tart crust (go here for more crust ideas).
Cream Cheese Fruit Tarts
Crust:
1/2 cup butter
1/3 cup sugar
1/2 tsp vanilla
1 cup flour
1/2 tsp salt
Cream butter and sugar together until fluffy. Add flour, salt and vanilla and beat together. Separate into 2-3 inch balls and press into cupcake tins.
Filling:
8 ounces cream cheese
1/4 cup sugar
1 egg
1/2 tsp vanilla
1 tsp almond extract (optional)
Beat all ingredients together. Spoon into cupcake tins, but don't fill all the way to the top.
Bake at 375° for 10-15 minutes, until crust is golden brown. Allow to cool.
Top with thinly sliced pieces of fruit: bananas, strawberries, mandarin oranges, kiwi, cherries, blueberries, rasberries, etc.
Enjoy!
How many does this recipe make? And is the crust mix supposed to be crumbly?
Posted by: Ginny | September 03, 2009 at 08:28 AM
Thank You! I have been looking for a recipe like this one to make for an upcoming brunch that I am hosting! I am excited!
Posted by: Elizabeth | February 06, 2007 at 08:30 AM
My word these look divine. Gotta try these.
Posted by: Bendita | February 04, 2007 at 04:35 PM
Yum! I love cream cheese ...and in tarts? Look out! I posted a Key Lime Tart just the other day....Tarts - love them, love them, love them!
Posted by: Pebbles | February 04, 2007 at 03:59 PM
Wonderful recipe..I love cream cheese tarts.
Posted by: vicki | February 01, 2007 at 08:59 PM