Cream Cheese Fruit Tarts
This super simple dessert recipe for Cream Cheese Tarts Topped with Fruit is what I'd consider the perfect Summer Dessert.
Servings: 6
Calories: 5kcal
Ingredients
- 8 oz. cream cheese softened
- 14 oz Eagle Brand Sweetened Condensed Milk
- ⅓ cup lemon juice
- ½ tsp vanilla extract
- 12-15 Small tart shells
- Fresh fruit or berries
Instructions
- Bake mini tarts as per package directions. You want them to be slightly golden brown yet not overcooked. While in the oven, start makign the filling (next step). Once the tart shells are cooked, set aside to cool on a wore rack.
- Beat cream cheese in large bowl until fluffy using an electric mixer.
- Gradually beat in sweetened condensed milk until smooth.
- Stir in lemon juice and vanilla. Spoon mixture into cooked and cooled tart shells.
- Chill 2 hours or until set.
- Top with fruit of choice and serve
Notes
Storage - Store in the fridge in an airtight container. If fully assembled, they will be great for a day or two, and then the fruit color tends to bleed into the topping. If stored without fruit on top, they will last for up to 4 days.
Nutrition
Serving: 6Servings | Calories: 5kcal | Carbohydrates: 1g