Friday, June 19, 2009

Fruit Tarts

I have been testing out these tarts trying to get them just right and last night I made them for a church activity. They were gone in no time with also several requests for the recipe so they must have been a hit. Good thing I had already tasted my share at home because by the time it was my turn to head up to the food table they had disappeared.

Tart: 1 c. butter
3 c. flour
1/2 c. powdered sugar

"Pulse" in food processor until crumbly.

2 eggs

Pulse again until it forms a dough that holds together.

Take a small ball of dough and mold into a tart pan or small muffin tins. Try to make dough even and fairly thin on bottom and up the sides. Bake at 375 degrees until lightly browned. Remove tarts from pan while they are still hot.

Filling: 1 (10 ounce) package vanilla or white chips, melted and cooled
1/4 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened

For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Fill cooled tart shells. Refrigerate for 30 minutes. Top with mandarin orange slices, kiwi and raspberries. Serve immediately. (You may need to double the filling recipe depending on the quantity and size of your tarts).

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