Crisp shells filled with creamy cream cheese, topped with fresh strawberries, raspberries, blueberries, kiwi, mango, and pomegranate.
# What You’ll Need:
→ Tart Shells
01 - 16 mini tartlet shells (store-bought or homemade)
→ Creamy Filling
02 - 1 cup heavy cream
03 - 4 oz cream cheese, softened
04 - 1/4 cup powdered sugar
05 - 1 tsp vanilla extract
→ Fruit Toppings
06 - 1/2 cup fresh strawberries, sliced
07 - 1/2 cup fresh raspberries
08 - 1/2 cup fresh blueberries
09 - 1/2 cup kiwi, peeled and sliced
10 - 1/2 cup mango, diced
11 - 1/4 cup pomegranate seeds
12 - Fresh mint leaves, for garnish
→ Optional Decoration
13 - 2 tbsp apricot jam, warmed (for glaze)
14 - Powdered sugar, for dusting
# How to Make It:
01 - Preheat oven to 350°F if baking homemade tartlet shells. Bake according to package or recipe instructions, then let cool completely.
02 - Beat cream cheese in a medium bowl until smooth. Add powdered sugar and vanilla extract, mixing until fully combined.
03 - Whip heavy cream in a separate bowl until stiff peaks form. Gently fold whipped cream into cream cheese mixture until smooth and fluffy.
04 - Spoon or pipe the creamy filling evenly into each cooled tartlet shell.
05 - Artistically arrange sliced strawberries, raspberries, blueberries, kiwi, mango, and pomegranate seeds atop the filling using varied colors and shapes.
06 - Lightly brush fruit with warmed apricot jam to enhance shine, if desired.
07 - Place filled tartlets on a heart-shaped board or platter, alternating colors and shapes. Fill gaps with extra fruit and mint leaves.
08 - Dust tartlets lightly with powdered sugar before serving, if preferred.
