Monday, February 28, 2011

Mini Fruit Tart

This little cuties are a perfect end to any meal. The crust is made with graham cracker crumbs and can be topped with either instant vanilla pudding mix, cream cheese or whipped topping. Today I just used cream cheese and heavy cream whipped together till smooth and fluffy.


Graham Cracker Crumb 

5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted
1 1/4 cups (125 grams) graham cracker crumbs
2 tablespoons (30 grams) granulated sugar

Cream Filling

8 oz ( 227 gm) cream cheese, room temperature
1/2 cup heavy cream/whipping cream
1/4 teaspoon pure vanilla extract
2 tbsp sugar


Mix the butter, graham cracker crumbs and sugar together.  Evenly divide the mixture in 8 (4in) tart pans by pressing bottom and the sides. Each tart shell will use about 2-3 tablespoons of crumbs. Leave it in the refrigerator while you make the topping.

In a clean bowl, beat the cream cheese, heavy cream, vanilla and sugar till soft peaks form. Evenly divide the mixture between the tart shells smoothing the top with the back of a spoon. Cover and refrigerate until firm.

Serve with fresh berries or cut up fruit.

Instead of individual tarts, you can make one large 9in  tart.

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