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Strawberry Cream Mini Tarts

This filling is no-bake and very easy, a nice alternative to the baked fillings above. You could actually use any fruit on the top that you like, so feel free to do so. I call for strawberries because this version is drawn from a recipe for a strawberry cream pie. 

Course Dessert
Servings 24 tarts, with perhaps 5 grams of sugar apiece counting the jelly glaze
Author Debi Simons

Ingredients

  • 4 oz. cream cheese or 1/2 of an 8-ounce package
  • 1/2 cup sugar original recipe says "superfine"
  • 1 cup heavy cream whipped until it holds soft peaks
  • 1 tablespoon lemon juice

Garnish:

  • raspberries or sliced strawberries
  • 1/2 cup currant jelly

Instructions

  1. Make the pastry shells using the recipe on this page. Bake thoroughly, at least 15 minutes at 350.  Let cool before filling.

  2. After whipping the cream then whip in the cream cheese, sugar and lemon juice.

To assemble the tarts:

  1. Scoop a rounded tablespoon of the filling into each tart shell. You may be able to get more than that in. Since the filling is fairly stiff, it can be mounded up quite a bit. Then place a raspberry or strawberry slice on each and brush with the currant jelly that you've microwaved briefly (10-15 seconds).

Recipe Notes

Recipe Notes Since this filling contains dairy you'll have to refrigerate the tarts before serving.