These 4 inch tarts are made with sweet pastry crust, which is buttery and crispy, and cream cheese filling. They are pretty easy to make.
Sweet Pastry Crust
- 5/8 Cup Flour
- 1/2 Stick Butter
- 1/3 Cup Powdered Sugar
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1/2 Egg Yolk
- 1/2 tbsp Heavy Cream
Whisk together egg yolk, vanilla extract and heavy cream in a small bowl
In food processor, process flour, sugar, salt and butter. Then with processor running, pour in liquid mixture. Blend till the dough come together.
Roll dough out and lay on top of mold. Press into all edges, and trim along the top
Freeze the crust for an hour.
Preheat oven to 375F. Put a piece of aluminum foil over the crust, and pour in rice to weight the crust down. Bake for about 10 minutes, or till aluminum foil no longer sticks to crust. Remove foil and weight, and bake for another 6 minutes till crust is golden brown.
Let cool to be filled with cream.
Cream Cheese Filling (2)
- 4 oz Cream Cheese room temperature
- 4 tbsp Heavy Cream
- 4 tbsp Sugar depends on how sweet one likes
Whip together all ingredients till smooth
When the crust is completely cool, pipe in the cream cheese filling and decorate with fruits. Add glaze if wanted. For the purple filling, defrost frozen blueberry completely and mix cream cheese filling with blueberry till desired color.