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Mini Puff Pastry Fruit Tarts

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Flaky golden puff pastry squares filled with sweet vanilla cream and topped with fresh, colorful fruit for an easy, elegant dessert.

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • 1 cup heavy cream, cold
  • 1/3 cup powdered sugar, divided
  • 4 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup strawberries, sliced
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 2 kiwi, peeled and sliced
  • 2 tablespoons apricot jam
  • 1 teaspoon water
  • Fresh mint leaves, for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the thawed puff pastry on a lightly floured surface and cut it into 9 equal squares.
  3. Using a sharp knife, score a smaller square about 1/2 inch from the edge of each pastry square, being careful not to cut all the way through. This creates a raised border once baked.
  4. Prick the centers of each square several times with a fork to prevent excessive puffing.
  5. Brush the edges of each pastry square with the beaten egg.
  6. Bake for 12 to 15 minutes, or until golden brown and puffed. Remove from the oven and let cool completely on a wire rack.
  7. While the pastry cools, gently press down the center of each square if it puffed up too much, creating a well for the filling.
  8. In a mixing bowl, beat the cream cheese with 3 tablespoons of powdered sugar and the vanilla extract until smooth.
  9. In a separate bowl, whip the heavy cream with the remaining powdered sugar until soft peaks form, then fold it gently into the cream cheese mixture.
  10. Spoon or pipe the vanilla cream filling into the center of each cooled pastry square.
  11. Top each tart with an arrangement of sliced strawberries, blueberries, raspberries, and kiwi.
  12. Warm the apricot jam with the water in a small saucepan or microwave until melted, then brush lightly over the fruit to give it a glossy shine.
  13. Garnish with fresh mint leaves if desired, and serve immediately.

Notes

For the flakiest results, keep the puff pastry cold until ready to bake, and make sure it is fully thawed but not warm. The pastry shells can be baked a day ahead and stored in an airtight container at room temperature; fill and top with fruit just before serving so they stay crisp. Feel free to swap in any seasonal fruit like peaches, mango, or figs for a different flavor twist.

Find it online: https://www.receipster.com/mini-puff-pastry-fruit-tarts/