PASTRIES & VARIATIONS: These dainty little tartlets are good alternatives for cheese cake lovers who find regular cheese cake desserts too rich & filling.

MINIATURE CREAM CHEESE FRESH FRUIT TARTS:

 

 

 

 

 

1 quantity of prepared butter tart pastry; see recipe

filling:

    1/2 cup cream cheese, softened                                                      

    1 tsp. grated orange peel

    2 tbsp. powdered sugar

topping:

    9 large strawberries cut in quarters                            

    36 fresh raspberries

    2 kiwi fruit, sliced

    2 tbsp. red currant jelly                                           

 

 

 

 

Roll out pastry to roughly ¼-inch thickness and cut into pieces to fit 36 miniature tart cups. Arrange tart cups on baking sheet and refrigerate 30 minutes.

 

Preheat oven to 350 degrees F.  Prick tart shells all over with a fork and bake blind for 10-12 minutes until done. Remove from oven and un-mould tarts while warm. Cool on rack. When tart shells are completely cold, transfer them to individual paper cups.

 

Make filling by creaming cheese with sugar and orange peel. Fill tarts with filling and smooth out the tops. Refrigerate tarts for up to 8 hours if desired.

 

When ready to serve. Arrange fresh berries and kiwi slices decoratively over filled tarts.  Warm red currant jelly in a small saucepan, adding a little warm water if needed to thin out the glaze thin. Brush this glaze over the berries. Chill well before serving.