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Mini Peach and Cream Cheese Tarts Recipe

  • Author: Sarah
  • Total Time: 50 minutes (including cooling and chilling time)
  • Yield: 12 mini tarts 1x
  • Diet: Vegetarian

Description

These Mini Peach and Cream Cheese Tarts are the perfect combination of sweet, tangy, and creamy flavors in a bite-sized treat. A buttery, flaky crust is filled with a smooth cream cheese filling and topped with juicy, ripe peaches. The result is a delightful dessert that’s both refreshing and indulgent. These tarts are perfect for summer parties, brunch, or just as a sweet snack to enjoy anytime. Their mini size makes them easy to serve and enjoy in one bite!

Ingredients

Scale

For the Crust

  • 1 sheet of puff pastry (or 12 mini tart shells, pre-baked)

  • 1 tablespoon granulated sugar (optional, for sprinkling on crust)

For the Filling

  • 8 oz (227g) cream cheese, softened

  • 1/4 cup (60g) granulated sugar

  • 1/2 teaspoon vanilla extract

  • 1 tablespoon lemon juice (optional for added brightness)

For the Topping

  • 2 large peaches, peeled, pitted, and sliced

  • 1 tablespoon honey (optional, for drizzling on top)

  • Fresh mint (optional, for garnish)

Instructions

Prepare the Crust

  1. Preheat the Oven: Preheat the oven to 375°F (190°C).

  2. Prepare the Puff Pastry: If using puff pastry, unroll it on a floured surface and cut it into 12 equal squares (if using mini tart shells, skip this step).

  3. Place in Tart Pan: Press each puff pastry square into a muffin tin or tart pan, ensuring the edges are crimped and the pastry fits snugly. If you’re using pre-baked mini tart shells, simply place them on a baking sheet.

  4. Bake the Crusts: Bake the crusts for 12-15 minutes or until golden and puffed. Let them cool completely while you prepare the filling.

Make the Cream Cheese Filling

  1. Mix the Filling: In a medium bowl, beat the softened cream cheese with the granulated sugar, vanilla extract, and lemon juice (if using) until smooth and creamy.

  2. Fill the Tart Shells: Spoon the cream cheese mixture into each cooled tart shell, filling each one about halfway or to the top. Smooth out the filling with the back of a spoon or a piping bag for a neat look.

Prepare the Peach Topping

  1. Slice the Peaches: Slice the peaches into thin wedges and arrange them on top of the cream cheese filling in each tart.

  2. Drizzle with Honey (optional): Drizzle a little honey over the peach slices for added sweetness and shine.

Serve and Enjoy

 

  1. Garnish (optional): Garnish with fresh mint leaves if desired for an extra burst of color and flavor.

  2. Chill (optional): If you have time, chill the tarts in the refrigerator for 30 minutes to allow the flavors to meld together.

Notes

  • Use Fresh Peaches: Fresh, ripe peaches are ideal for this recipe, but you can also use canned peach slices or frozen peaches if fresh ones aren’t available.

  • Mini Tart Shells: If you’re short on time, you can also use pre-baked mini tart shells or puff pastry shells for convenience.

  • Flavor Variation: For a twist, you could swap out peaches for other fruits like strawberries, blueberries, or raspberries.

 

  • No Puff Pastry? You can use a simple pie dough or graham cracker crust for a different base.

  • Prep Time: 20 minutes
  • Cook Time: 12-15 minutes (for the puff pastry)
  • Category: Dessert, Snack, Summer Treat
  • Method: Baking, No-Bake
  • Cuisine: American

Keywords: Mini peach tarts, cream cheese tarts, peach and cream cheese desserts, easy fruit tarts, mini fruit tarts

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Find it online: https://paradisedishes.com/mini-peach-and-cream-cheese-tarts-recipe/