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Mini No-Bake Fruit Tartlets - Simple, Fresh, and Perfect for Any Occasion

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups (150 g) graham cracker crumbs or digestive biscuit crumbs
  • 2 tablespoons granulated sugar (optional, to taste)
  • 6 tablespoons (85 g) unsalted butter, melted
  • Pinch of fine salt
  • For the filling:
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (120 ml) cold heavy cream
  • 1/3 cup (40 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons lemon zest (to taste)
  • 1–2 tablespoons fresh lemon juice (to taste)
  • Pinch of salt
  • For topping:
  • 2 cups mixed fresh fruit (berries, kiwi, mango, peaches, or grapes), sliced if needed
  • 2 tablespoons apricot jam or honey, warmed and thinned with a splash of water (optional glaze)
  • Fresh mint leaves (optional)
  • Tools: 8–10 mini tart pans (3–4 inches wide) with removable bottoms, silicone tart molds, or a standard muffin tin with liners

Method
 

  1. Prep your pans: If using metal mini tart pans, lightly grease them. For a muffin tin, line cups with paper liners for easy removal.
  2. Make the crust: In a bowl, stir together crumbs, sugar, and salt. Add melted butter and mix until the texture resembles damp sand and clumps when pressed.
  3. Press and chill: Divide crumbs among pans. Press firmly on the bottom and slightly up the sides using the back of a spoon or a small measuring cup. Chill for 15–20 minutes to set.
  4. Whip the cream: In a cold bowl, beat the heavy cream to soft peaks. Set aside.
  5. Mix the cream cheese base: In another bowl, beat cream cheese, powdered sugar, vanilla, lemon zest, lemon juice, and a pinch of salt until smooth and fluffy, 1–2 minutes.
  6. Fold it together: Gently fold the whipped cream into the cream cheese mixture in two additions until smooth and airy. Do not overmix.
  7. Fill the tart shells: Spoon or pipe the filling into chilled crusts. Smooth the tops. Chill for at least 1 hour, or until set enough to hold fruit.
  8. Add fruit: Arrange fruit on top of each tartlet. Keep the pieces small so every bite has a mix of textures and flavors.
  9. Optional glaze: Warm apricot jam or honey with a splash of water until fluid. Brush lightly over fruit for shine and to slow browning.
  10. Serve or chill: Enjoy right away, or chill up to a few hours before serving. Add mint leaves just before serving, if using.