Morning Coffee & Afternoon Tea: Cream Cheese Fruit Tarts

Cream Cheese Fruit Tarts

Recipes 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.