Mini Fruit Tarts made with shortbread crust. An easy summer treat!

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 14
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

Tart shells

  • 1¾ cups all purpose flour
  • ¾ cup unsalted butter [1.5 sticks] (at room temperature)
  • ⅔ cup confectioners sugar (also known as powdered sugar)
  • ½ teaspoon salt
  • ¾ teaspoon vanilla extract

Filling

  • 8 oz cream cheese
  • 2 tablespoons tropical punch [I used kool-aid easy mix tropical punch]
  • 2 tablespoons confectioners sugar (also known as powdered sugar)

Method

Tart shells

  1. Take room temperature butter and confectioners sugar (also known as powdered sugar) in the steel bowl of your stand mixer or use your hand mixer.
  2. Beat the butter and sugar till creamy, around 2 minutes.
  3. Now add salt and all purpose flour to the butter and sugar mixture gradually.
  4. Mix till the dough comes together. You know it's done when most of it sticks to the paddle attachment of your stand mixer.
  5. Take around 2 tablespoons of dough for each tart and press in to the bottom and sides of mini tart pans.
  6. Repeat till all the dough is over. I was able to get 14 mini tarts.
  7. Bake at 350 F degrees for 15 minutes or till the tarts are lightly golden in color. Remove from oven and set aside to cool. [Tip: you may want to prick the tart dough with a fork so that it doesn't rise much during baking]

Filling

  1. For the filling, beat room temperature cream cheese till it's smooth and creamy.
  2. Add Kool-Aid Easy Mix Tropical Punch and mix.
  3. Finally add confectioners sugar and mix till well combined.
  4. Pipe the filling in the cooled baked tart sheets.
  5. Top with fruits of your choice and enjoy these mini fruits tarts immediately!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.