I finally used my mini tart pans! It was a very exciting day since I bought them three years ago and they’ve been staring at me with their little fluted edges ever since. I made an attempt to use them last year when I made mini tartlets, but I chickened out and used philo cups instead. This time, I was determined to christen my tiny pans!
I started looking up recipes to make the dough from scratch, but I kept finding recipes that required a food processor. I only have a mini food processor, and that wasn’t going to cut it. So I had an idea. I didn’t need to make my own crust; I would just use pre-made refrigerated pie crusts. I actually think it was an original idea, because I couldn’t find any directions online that used this method. I know it’s not entirely homemade, but the tart pans went into the oven so I consider that a win.
I think they turned out wonderful! They tasted amazing and looked beautiful. I brought them to a work event and several people asked me if I made the crust from scratch. I might have said yes. 😉
I also thought this filling was fantastic. I definitely liked it more than the filling I used in my mini tartlet recipe, so I’d recommend this filling even in the filo cups. It was a lot sweeter and thicker and just went better with the fruit. I used Paula Dean’s recipe, so that’s probably why it’s fantastic.
Tarts are such a great dessert to bring to a get-together. They look really impressive, but they’re simple to put together. Your fruit toppings can change by the season and/or by your grocers sale ad, so there’s always a fun, fresh combination to be found.
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1 package pre-made refrigerated pie crusts, 2 crusts (like these)
1 package cream cheese (8 ounces)
1/2 cup sugar
1 teaspoon vanilla
1 pint blackberries
1 pint strawberries
Preheat oven to 450˚F. Open one pie crust and roll out flat. Place one of your tart pans upside down on the crust. Using a butter knife, cut a circle around the shell leaving about 1/2 inch. (Please disregard the price tag that I couldn’t get off the pan.)
Pop out the circle of dough and press gently into the pan. Be sure to press it well into the fluted edges.
Take a butter knife along the top edge of the pan, cutting off any dough that overlaps the edge and giving the pastry a clean edge.
Take a fork and poke several holes into the bottom and sides of the dough.
Place the pans on a cookie sheet and bake for 10 – 12 minutes or until golden brown.
Gently flip the shells over onto a cooling rack. The pie crusts have enough butter in them that they will easily slide out of the pans. Continue until you have used all your pie crusts. I had to do this in three batches because I only had four tart pans. The two crusts will make about 10 tartlets.
Next, prepare your filling by beating together the cream cheese, sugar and vanilla until smooth.
This filling is pretty thick, so I used a 2″ cookie scoop (like this one) and put one scoop of filling in each cup. I had exactly the right amount. Use the back of a spoon to spread the filling evenly into the shell.
Cut the mango into cubes. Wash the blackberries. Wash and slice strawberries. Arrange the fruit nicely onto your tarts. I did all of mine with the same fruit in the same pattern, but feel free to get creative! Add more fruits or cluster your fruits differently on different tarts.
I’m getting hungry just writing this post! Enjoy!