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Creating a luscious filling for your mini summer fruit tarts is essential to their overall appeal. The filling should be creamy, smooth, and flavorful, complementing the fresh fruits beautifully. Here are some tips to achieve that perfect texture:

Mini Summer Fruit Tarts

Beat the summer heat with these delightful mini summer fruit tarts! Perfect for any occasion, these charming desserts feature a buttery crust, a creamy filling, and a vibrant assortment of fresh fruits. With simple ingredients and easy steps, you can create a stunning treat that looks like it came from a bakery. Ideal for picnics, gatherings, or a sweet afternoon snack, these tarts capture the essence of summer and will impress everyone at your table!
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Ingredients
  

For the crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, softened

1 large egg yolk

1 teaspoon vanilla extract

A pinch of salt

For the filling:

1 cup cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon lemon juice

For the topping:

1 cup fresh strawberries, hulled and sliced

1 cup blueberries

1 cup kiwi, peeled and sliced

1 cup raspberries

Mint leaves for garnish (optional)

For the glaze (optional):

¼ cup apricot jam

1 tablespoon water

Instructions
 

Make the crust:

    In a large bowl, combine the flour, powdered sugar, and salt. Add the softened butter, egg yolk, and vanilla extract. Mix until the dough comes together. Divide the dough into 12 equal pieces and press each piece into the bottom and sides of a mini tartlet pan (or muffin tin) to form a crust. Prick the bottoms with a fork.

      Bake the crust:

        Preheat your oven to 350°F (175°C). Place the tartlet pans in the preheated oven and bake for about 15-18 minutes, or until the edges are lightly golden. Remove from the oven and allow them to cool completely.

          Prepare the filling:

            In a mixing bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy. Set aside.

              Assemble the tarts:

                Once the crusts have cooled, fill each tart with a generous amount of the cream cheese filling.

                  Decorate the tarts:

                    Arrange the sliced strawberries, blueberries, kiwi, and raspberries on top of the cream cheese layer in a decorative pattern.

                      Make the glaze (optional):

                        In a small saucepan, combine apricot jam and water. Heat gently over low heat until melted and smooth. Allow it to cool slightly before brushing it over the fruit to give a shiny finish.

                          Chill and serve:

                            Place the assembled tarts in the refrigerator for at least 30 minutes to set. Serve chilled, garnished with mint leaves if desired.

                              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 tarts