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To create a light and airy filling for our delightful mini summer fruit tarts, whipping the cream is a crucial step. Start by ensuring your heavy cream is chilled; this will help it whip up faster. Use a mixing bowl that is also cold, as this aids in achieving better volume. Using a hand mixer or stand mixer, begin whipping the cream on medium speed until it starts to thicken. Once it reaches a soft peak stage, when you lift the beaters, the cream should form peaks that gently flop over.

Mini Summer Fruit Tarts

Beat the summer heat with these delightful mini fruit tarts, perfect for any gathering! Each tart features a crispy, buttery crust filled with a luscious cream cheese mixture and topped with vibrant seasonal fruits like strawberries, blueberries, and peaches. These bite-sized treats not only look gorgeous but are also easy to make, making them an excellent choice for picnics and warm evenings at home. Discover the joy of creating and sharing these colorful delights this summer!
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Ingredients
  

1 cup all-purpose flour

1/4 cup powdered sugar

1/8 teaspoon salt

1/2 cup unsalted butter, chilled and diced

1 large egg yolk

2 tablespoons cold water

1 cup cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

Assorted fresh summer fruits (e.g., strawberries, blueberries, peaches, kiwi)

Mint leaves for garnish (optional)

Instructions
 

Prepare the Tart Crust: In a mixing bowl, combine the flour, powdered sugar, and salt. Add the diced butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

    Add Egg Yolk: Stir in the egg yolk and cold water. Mix until the dough comes together. If it’s too crumbly, add a tiny bit more cold water.

      Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to let it firm up.

        Preheat the Oven: Preheat your oven to 350°F (175°C).

          Roll Out the Dough: When ready, roll out the chilled dough on a lightly floured surface to about 1/4 inch thick. Cut out circles to fit into your mini tart pans. Place each circle in the pan and press gently to mold the crust.

            Blind Bake the Tarts: Prick the bottoms of the tart shells with a fork to prevent bubbling. Place a piece of parchment paper in each shell and add pie weights or dried beans. Bake for about 15 minutes, remove the weights and parchment, and bake for an additional 5-7 minutes until golden. Allow to cool completely.

              Make the Filling: In a mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

                Assemble the Tarts: Once the tart shells are cooled, fill each shell with the cream cheese filling using a piping bag or a spoon.

                  Add Fresh Fruit: Top each tart with an array of your chosen fresh summer fruits, arranging them beautifully for a colorful presentation.

                    Garnish and Serve: Optional: Add a small mint leaf on top of each tart for an elegant touch. Chill the tarts for about 30 minutes before serving for the best flavor and texture.

                      Prep Time, Total Time, Servings: 30 min | 1 hr + chill | 12 servings